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Botifarra de cornes, Alt Urgell pork rind sausage

Botifarra de cornes, Alt Urgell pork rind sausage

Main dishes

A Catalan sausage, known as “tuer-cochon”: made with cured pork skin, head meat, pig’s feet, and bacon, all chopped, mixed, formed into a shape, and then …

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Recipe from Josep Xicota, Rfom, CommonsDelinker, adapted by Recette de cuisine · · updated on

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Discover this traditional recipe from the Gastronomy of the Alt Urgell region, rich in flavor and history.

Ingredients and directions

  • Prep time1 hr
  • Cook time2 hr 30 min
  • Resting20 min
  • Total3 hr 50 min
  • DifficultyMedium
  • Cooking methodpackaging
  • Gluten-free

Ingredients

10 people
  • $3.67
  • $0.07
  • $0.66

Directions

  1. Cook the trotters, head meat, and tripe in water until they are tender.
  2. Chop everything up, mix it with bacon, and season with salt and pepper. ≈ 8 min
  3. Stuff the filling into the casings and tie them closed. ≈ 3 min
  4. Simmer the sausages in the gently simmering water for about 20 minutes, without boiling, then let them cool.

Equipment

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Before you start

Ingredients

  • 500 g of cartilage and connective tissue (horns)
  • 500 g of pork head meat
  • 300 g of pig’s heart (or other suitable organ)
  • 300 g of bacon
  • Pork fat
  • salt
  • pepper
  • Pork belly

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