Dear and dear readers of Pauline Kitchen! As you know, Spain is characterized by its sausages and in the case of bottle is not your exception. This sausage is so regional and has its origins so deeply rooted in the area that it was recognized with the PDO stamp (as it happens with roquefort and champagne).
The recipe may not be suitable for the sensitive or anxious, because we are going to be handling many parts of the pig as always when we do some kind of embeddedbut next we are going to pass you a recipe that simplifies your life.
about the bottle
a historical sausage
The botillo is a typical gastronomic product of the El Bierzo regionlocated in the province of Leon, in Spain. It’s about a cured and smoked sausage which is made with pork and is presented as a kind of stuffed sausage.
It is believed to have its roots in the ancient pig slaughters that were carried out in the area of El Bierzo, in the province of León, Spain. This tradition goes back to ancient times in which all the pork meat was used for consumption throughout the year.
The word “bottle” comes from the term “bottle” in reference to the cylindrical shape of the sausage. In 1996, the Bierzo botillo was recognized with the Protected Designation of Origin, which means that its production and preparation are regulated and protected by law to preserve its quality and authenticity.
What does the boot have?
This sausage is prepared mainly with pork., which includes ribs, backbone and tail, as well as less noble parts such as bacon and bacon. All this is marinated with salt, paprika and other typical seasonings.
The pork mixture is fed into the pig’s cecum, which is the clean, fat-free large intestine. The stuffing process is what gives it its characteristic shape. Then, it undergoes a curing and smoking process that gives it its unique flavor and aroma.
The curing time may vary depending on the size of the sausage. The combination of ingredients and its curing and smoking process give it its particular flavor.
5 steps to cook the botillo without it breaking
- defrost properly: If frozen, it is essential that it is thawed completely before cooking. Do this by placing it in the refrigerator for a few hours or leaving it in cold water until completely thawed.
- Immerse in cold water: Before cooking the sausage, submerge it in cold water for at least one hour. This will help it hydrate and prevent it from breaking down during cooking.
- cook over low heat: To cook the sausage, use a large pot and enough water to cover it completely. It is important to cook it on low heat so that it cooks evenly and prevents it from breaking due to sudden changes in temperature.
- Do not pierce the skin: Avoid piercing the skin of the botillo before or during cooking, as this could cause juices and flavors to escape and affect its texture.
- proper cooking time: The cooking time will depend on the size of the botillo and the cooking method used. In general, the botillo is cooked for several hours until it is completely tender.
Refering to Botillo duration in the fridgelike any food product, its conservation time can vary according to various factors, such as the date of elaborationthe conditions of storage and the expiration date indicated on the package.
In general, the bottle it is a cured product, which means that it has a longer shelf life compared to fresh products. If it was purchased packaged and has an expiration date printed on the package, it is important to follow that date and consume it before it expires.
- In case it is not packaged or there is no visible expiration dateit is recommended to consume it within a reasonable period, which is usually approximately 2 to 4 weeks after purchase.
It is essential to store the botillo correctly in the fridge to prolong its useful life. Store it in an airtight container or wrapped in aluminum foil or cling film to prevent it from drying out or getting contaminated by other odors in the fridge.
if you notice changes in its color, texture, or tasteor if mold appears, it is best to throw it away, as it could be in bad shape.
He bottle It is traditionally cooked in a large pot with potatoes and cabbageThey are generally served as a garnish. This preparation is known asbotillo with cabbage“, then I leave you the recipe to prepare this delicious sausage.
Bye! until next time.
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Yield: 6 servings
Preparation time: 3 hours
- 1 botillo of average size (about 1 kg)
- 1 kg of pork ribs
- 500 g of pork spine
- 500 g of pork bacon
- 500 g of pork belly
- 1 tablespoon of salt
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika (optional)
- 4 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 pork cecum (large intestine clean and free of fat)
How to make homemade botillo
- In a large bowl, mix the ribs, backbone, bacon and bacon with the salt, paprika, garlic, pepper and oregano. Cover the container and leave the mixture to marinate in the refrigerator for 24 hours so that the flavors intensify.
- Then prepare the pork blind. Wash it well and let it soak in cold water for 30 minutes to soften it. Fill the caecum with the well-compacted and airless marinated meat mixture. Tie the ends with kitchen twine.
- Hang in a cool, well-ventilated place 1 week to cure. After the week of curing, place in a large pot and cover with cold water. Cook over low heat 2-3 hours.