Name: Chiapas Sausage (Butifarria)
Yield: 4 servings as a first course, more as an appetizer
Cuisine: Mexican
Ingredients: Juice of 1 lemon or lime; Sausage casings, optional; 2 pounds ground pork, or a mixture of pork and beef; 1 teaspoon aniseed; ½ cup brandy; 2 teaspoons salt, or to taste; 1 tablespoon freshly ground black pepper; 2 large garlic cloves, minced; 2 bay leaves, ground to a fine powder in a spice grinder, any larger bits sifted out in a strainer and discarded; 1 sprig fresh Mexican oregano, chopped, or ½ teaspoon dried; 1 sprig fresh thyme, leaves only, or ½ teaspoon dried; ½ teaspoon freshly grated nutmeg

Preparation info

4
servings as a first course, more as an appetizer

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

The state of Chiapas is known for embutidos, sausages of all kinds. This is a classic example. It is traditionally served cold with a spicy sauce. Sometimes the sliced sausage is covered with mayonnaise and rolled in minced parsley. However, when we make it at the restaurant or for catered parties, we serve it hot with either the chipotle sauce from Tortas Ahogadas and grilled scallions or Mole Estilo Oa