Catalan Sausage

Embutido de cerdo, botifarra crua

Preparation info
    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

There is something thrilling about making your own sausages, even if it means ordering the casings from the butcher and wrestling with a funnel and a wooden spoon. Many have attempted this successfully. The following recipe is based on one by the Catalan food-writer, supporter of Ferran Adria (of El Bulli fame) and gastronomer Jaume Fabrega, who says, ‘It’s delicious!’

Use chopped fresh pork: either neck, shoulder, fat back or belly. Add some lard, if you wish – for a juicier sausag