Butifarra, the beloved sausage of the Catalans, is quite similar to Polish Kielbasa. Prepared with garlic, cumin and nutmeg, this sausage is perfect when served with white or fava beans. It does well in paella, too. Venison makes good butifarra, too. You can also add lots of sweet red peppers to make a lovely butifarra. You can even add some hog blood to achieve the highly desirable Catalan Negro Butifarra.
Beautiful butifarra sausage ready for the smoker
The Chief prefers to make his sausages from pork loin and eliminating the pork fat which is almost essential for good chorizo and also essential for clogging up arteries. The Chief prefers lean sausages over another heart surgery.
Chief's Chorizo ready for smoking
Applewood cut on evenly on bandsaw allows for controlled smoking
Original element on top and low temp element on bottom
The Chief's second-hand Hobart grinder is a real workhorse
The chorizo is now in the smoker, after it is dunked into ice cold water and vacuum bagged, the Chief will head off to Big Fishing Creek on this beautiful overcast day! Two more weeks of Lent and it's back to beer drinking!
Chorizo is great in omeletes, rice and pasta dishes, or just sliced thin and eaten. Butifarra can be eaten with most anything. It is great grilled.