Dear friends of Paulina Cocina! We hope you are very well. On this occasion we are going to learn more about sausagea very popular sausage in Catalonia and also throughout Spain.

The idea is to explore the world of pork sausage, learn about its history, its composition, its variants, the recipes in which it is usually eaten and its differences with other charcuterie products. Everything so that you become expert sausage makers!

About the sausage

The sausage or sausage In Catalan it is a type of traditional sausage that is commonly found in the gastronomy of Catalonia.. It is similar to other sausages or deli products but has its own distinctive characteristics. It is made from minced pork, which is seasoned with spices such as salt, pepper, nutmeg and sometimes garlic. This meat mixture is then stuffed into a natural or artificial casing and cooked in the oven, grilled or boiled.

There are different varieties of pork sausagesome of which may include additional ingredients such as onion, rice or herbs, giving it different flavors and textures.

This product is a common component in many Catalan dishes, thanks to its versatility, such as in “pa amb tomàquet i botifarra” (on bread with tomato), with a romesco sauce, or in other traditional dishes, such as escalivada.

History of pork sausage

The history of this sausage dates back to ancient times. The Romans, who dominated much of the Iberian Peninsula for centuries, introduced charcuterie and the technique of stuffing meat into casings. This was an important starting point for the development of this pork sausage and other products in the region.

During the Middle Ages, in Catalonia and other European regions, the production of sausages became a common practice. Local butchers and delicatessens began experimenting with ingredients and recipes to create unique varieties, including botifarra.

This pork sausage is widely appreciated in the Iberian Peninsula, particularly in Catalonia. Among the most popular varieties is white sausage., which is the most traditional, with lean pork, bacon, pepper and nutmeg. It is characterized by its pale color and soft texture. It is often cooked on the grill or on charcoal.

The other best-known variety is the black botifarra. which is made with rice and pork blood, which gives it its characteristic dark color. It is a very tasty sausage and is used in many traditional Catalan dishes, such as “botifarra amb mongetes” (with beans).

However, its popularity extends beyond Spain and can be found in various variants in Latin American countries, such as Peru, where it is known as “Creole sausage“, or in Colombia, where it has similarities with blood sausage, due to its dark color.

What does this sausage contain?

  • Pork Meat: Pork is the main ingredient in this sausage. Lean meat is generally used, such as pork shoulder, which is minced or ground finely.
  • Sal: Salt is an essential ingredient to add flavor and aid in preservation.
  • Pepper: Ground black pepper is commonly used for seasoning and spiciness.
  • Nutmeg: Grated nutmeg is added for flavor and aroma.
  • Natural or artificial casing: The seasoned meat is stuffed into natural casing (pig intestine) or artificial casing, which can be made of cellulose or plastic. The gut is what gives it its characteristic shape. You can also include paprika, cinnamon and other aromatic herbs to give it color and flavor.

Differences with blood sausage and sausage

Terms and sausages are often confused, so it is important to clarify the differences:

  • While botifarra is a soft and delicate pork sausage, blood sausage, in contrast, is made with blood, rice or onion, which gives it a distinctive flavor and dark color.
  • Likewise, longaniza is a more seasoned and cured sausage than pork sausage. It can vary in flavor and spices depending on the region, and is consumed both fresh and dried.

How is sausage prepared?

The preparation of this Catalan sausage can vary depending on the region and culinary preferences. Generally, the pork and spice mixture is stuffed into pig casings or artificial casings. Then, it is customary to cook it on the grill or in the oven. Cooked sausage is often served sliced, while fresh sausage is ideal for grilling.

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Recipes with sausage

  1. Grilled: Simply slice it and roast until golden and crispy on the outside. It can be served with garnishes such as potatoes, roasted onions or peppers.
  2. With green beans: It is cooked on the grill and served with boiled green beans dressed with garlic, olive oil and parsley.
  3. Pickled: It is cooked in a marinade of vinegar, olive oil, herbs and spices, which gives it a delicious flavor and a touch of acidity.
  4. With spinach: A healthy and delicious recipe that combines sausage with spinach sautéed in garlic and olive oil.
  5. With egg: It is sliced ​​and cooked in a pan with beaten eggs, creating an omelet perfect for breakfast or lunch.
  6. in cooked: It is common to incorporate it into a stew or stew, such as the classic Catalan escudella soup.
Catalan sausage


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