Spicy Beef Sausages

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Preparation info

  • Fourteen

    1½ inch sausages
    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These small, oval-shaped sausages are charming and delicious even though they are grayish in color. They smell of peppery heat and when you bite into them, you can taste the heat of the coast, with the music and the salty air of the sea. They are served at many parties and social events.

Butifarras are typical from the Atlantic or Caribbean coast of Colombia; slowly they have spread to the rest of the country. When you buy them, they are completely cooked so you can eat them as is; you can also heat them to serve them hot. They are traditionally served with Bollo Limpio and Bollo de Yuca.


  • 1 pound flank steak, diced
  • ¼ pound pork belly, diced
  • cloves garlic, minced
  • teaspoons salt, plus extra for cooking
  • teaspoons ground pepper
  • ¼ teaspoon ground cumin*
  • Pork casings (about 3 feet), cleaned and ready to use


  1. In a food processor, process beef, pork, garlic, salt, pepper and cumin for 3 minutes. You can also pass these through the finest disc of a meat grinder.
  2. Stuff the pork casings with the mixture and tie carefully every inch and at the ends.
  3. In a medium pot, place 8 cups of water with some salt added and bring to a boil. Add the sausages and cook for 15 minutes. Remove from the water, and drain. If there is water in the sausage casing, pinch it to release it.
  4. Cool and refrigerate overnight.
  5. Serve cold or hot, with Bollo de Yuca or Bollo Limpio.
  6. To serve warm, place the butiffarras on a grill or on a pan with cooking spray and cook over medium heat for 10 minutes or until heated through to the center.