Recipe - Butifarra

2 teaspoon Salt [a]
One fourth teaspoon Black pepper [a]
1/8 teaspoon Cayenne; ground chiles or
hot paprika [a]
1/8 teaspoon Grated nutmeg [a]
1/8 teaspoon Ground cloves [a]
One fourth teaspoon Minced fresh thyme or 1/8
teaspoon crumbled dried [a]
2 tablespoon White wine [a]
1 One half pound Lean pork; coarsely ground
[b]
One half pound Pork fat; coarsely ground
[b]
Prepared hog casings

Here's one of my very favorite sausages:

"This is from Catalonia, in Spain. It's believed that the North
African/Moorish influence is what inspired the use of sweet spices (nutmeg,
cloves, etc) in Spanish cooking. While meat and spices can sound weird,
when done well it's really good."

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff into the
casings. Tie off to make two 30"long sausages. Prick any air pockets with
a pin. Dry the sausages in the refrigerator, uncovered, hung from the
shelves or on a wire shelf (you want as much surface as possible exposed to
air, so coiling it on a solid shelf won't work), for 23 days before
cooking. Then poach and/or fry or cut up and use in recipes. The dried
sausage can be frozen for 34 months.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997