Traditional Catalan Sausage Recipe (Botifarra): Homemade Preparation, Cooking in UNOX, RATIONAL, and Traditional Ovens
General Description
Catalan sausage, also known as botifarra, is an iconic charcuterie from Roussillon and Catalonia. It is traditionally made from lean and fatty pork, simply seasoned with salt and pepper, and sometimes enhanced with mild spices.

Traditional Varieties

• Botifarra roja (red): raw, spicy, often grilled or fried. It contains meat, garlic, parsley, and sometimes mushrooms.

• Botifarra dolça (sweet): seasoned with lemon juice or sugar, it caramelizes during cooking.

• Botifarra negra (black): made with pig's blood, dense and dark. It can be served raw in thin slices or cooked in dishes like escudella i carn d'olla.

• Botifarra amb ou (with egg): made for Catalan Carnival (Dijous Gras). The addition of egg gives it a characteristic yellow color.

Simple Recipe for Homemade Catalan Sausage (Red or Simple Botifarra)
Ingredients (for about 6 kg of sausages)

• 6 kg of boneless pork shoulder, with a good balance of lean meat and fat (about 80/20)

• 120 g of salt (2% of the weight of the meat)

• 30 g of freshly ground black pepper

• (Optional) 10 g of finely chopped fresh garlic

• (Optional) 5 g of finely chopped fresh parsley

• Natural pig casings for stuffing (about 30 mm diameter)

Required Equipment

• Meat grinder

• Large mixing bowl or tub

• Manual or electric sausage stuffer

• Butcher's twine

Detailed Preparation Steps

1. Prepare the Meat
   Cut the pork shoulder into pieces that fit into the grinder.
   Maintain a good ratio of lean to fat to ensure juiciness.

2. Seasoning
   Mix the meat with the salt and pepper (and garlic and parsley, if using).
   Knead by hand or with a wooden spoon for about 10 minutes to evenly distribute the seasoning and activate the binding.

3. Rest in the Fridge
   Cover the mixture and let it rest in the refrigerator for 12 to 24 hours.
   This allows the salt and spices to penetrate the meat and enhance the flavor.

4. Prepare the Casings
   Rinse the natural casings thoroughly with clean water.
   Soak them in warm water for at least 30 minutes to soften.

5. Stuffing
   Place the casings onto the sausage stuffer.
   Gently fill the casings without overstuffing to avoid bursting.
   Form sausages of the desired length (typically 15-20 cm).
   Tie them with butcher's twine between each sausage.

6. Drying
   Hang the sausages in a cool, airy place (10-15°C, 70% humidity) for 24 hours.
   This step allows the skin to dry slightly and improves cooking hold.

Cooking
Botifarra roja is typically enjoyed grilled or fried.
Cook over medium-high heat for about 8 to 10 minutes, turning regularly for even cooking.
The internal temperature should reach around 72-74°C to ensure it is fully cooked.

Typical Catalan Dish: Botifarra amb mongetes (Catalan sausage with beans)
A classic of Catalan country cuisine, combining grilled botifarra with sautéed white beans.

Reference Ingredients

• Catalan sausages

• Cooked white beans

• Garlic, parsley, olive oil

Preparation
Pierce the sausages and cook them in a pan or on the grill until browned.
In another pan, rinse the beans, heat them with garlic and oil, and then add parsley.
Serve the sausages with the beans while hot.

Main Types of Traditional Catalan Botifarra

Suggested Spanish Wines to Pair with Catalan Sausage

• Garnacha (Grenache): a fruity and spicy red wine typical of Aragón and Catalonia.

• Priorat: a powerful and structured red wine from the Catalan region, perfect for the richness of botifarra.

• Rioja Crianza: a well-balanced red wine with good acidity and woody notes that pairs well with charcuterie.

• Monastrell (Mourvèdre): a full-bodied, intense red wine, ideal with spicy sausages.

• Cava Brut: a Catalan sparkling wine, offering a fresh and festive touch when paired with grilled botifarra.

Cooking Table – Traditional Catalan Sausage