The butifarra or 'buti' in Paraguay is a cured sausage inherited from Spain, made with minced pork meat, seasoned with salt and spices.
Butifarra is a traditional Paraguayan sausage, inherited from Spain, made with lean pork meat and bacon.
Ideal to accompany your Sunday barbecues.
Homemade Butifarra
Ingredients
2 kilograms of Pork meat
1 kilogram of Bacon
1 Onion
2 Garlic cloves
1 pinch of Salt
1 Lemon juice
5 Metres of intestine
Preparation
Step 1 : To prepare this delicious dish, start by processing the pork meat and bacon together.
Step 2 : Then, season with salt, pepper, lemon juice, chopped onion, and garlic.
Step 3 : Let this mixture rest in the refrigerator so the flavors can meld properly.
Step 4 : Meanwhile, wash the intestine and cut it into 50 cm pieces.
Step 5 : Tie one end and fill with the meat mixture, leaving it a bit loose.
Step 6 : Tie every 10 cm to maintain the shape of the butifarras.
Step 7 : Once ready, cook the butifarras in salted water for 30 minutes.
Step 8 : It's recommended to prick them so the fat can escape.
Step 9 : They are ready when they float to the surface.
Step 10 : Then, let them cool and grill them until they are nicely browned.
Step 11 : For those who enjoy a spicy touch, you can add chiles to the butifarras.
Step 12 : Additionally, to enhance the flavor, consider adding parsley, mushrooms, and a bit of honey.
Step 13 : As an ideal side dish, serve the butifarras with cooked cassava—a truly delicious combination!
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