Butifarra Negra Recipe

Prepare meat and fat

Keep pork shoulder and back fat cold. Cut into 1/2-inch cubes and chill for 20–30 minutes so they grind cleanly.

Cook aromatics

In a small skillet over medium heat, melt 1 teaspoon of butter (from the finish butter if needed). Sauté the finely chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds. Remove from heat and cool to room temperature.

Grind and combine

Using a coarse plate on a meat grinder (or pulse in a food processor for small batches), grind the chilled pork shoulder and back fat once. In a bowl, combine the ground meat, cooled onion-garlic mixture, sweet paprika, smoked paprika, black pepper, and kosher salt. Stir in the cooked pork blood (or pre-made blood sausage filling) and the dry white wine until evenly distributed. The mixture should be moist but firm; if too loose, chill 30 minutes and retest.

Stuff casings

Fit your sausage stuffer with prepared hog casings. Fill casings with the mixture, forming 4 to 5-inch links. Avoid overstuffing; leave small air pockets to be pricked later with a sterile needle. Twist links to separate.

Poach sausages

Bring a pot of water to 170°F–180°F (just below simmer), add a splash of white wine. Gently poach the links for 20–25 minutes until firm to the touch and an internal temperature of 160°F is reached. Remove and cool on a rack.

Finish (sear)

When ready to serve, heat a skillet over medium-high, add 1 tablespoon butter, and sear the poached butifarras 1–2 minutes per side until browned and crisp on the outside. Rest 2 minutes before plating.

Prepare crumb

Turn oven to 350°F (175°C) or use a skillet. Roughly tear the day-old bread into small pieces and pulse in a food processor to coarse crumbs (or hand-grate on a box grater). Toss crumbs with olive oil, chopped Serrano ham, smoked paprika, lemon zest, and salt.

Toast

Spread the mixture in a single layer on a baking sheet and toast in the oven for 8–10 minutes until golden and crisp, stirring once. If using a skillet, toast over medium heat, stirring, until golden, 6–8 minutes. Cool to room temperature.

Bloom gelatin

Sprinkle powdered gelatin over 1 tablespoon cold water in a small bowl. Let sit 3–5 minutes to bloom. If using agar-agar, hydrate according to package (usually dissolve in warm liquid).

Make gel

In a small saucepan combine apple juice, sugar, and lemon juice. Warm gently over low heat until sugar dissolves and liquid is steaming but not boiling. Remove from heat and whisk in bloomed gelatin until fully dissolved. Pour into a shallow container and chill until set, about 1–2 hours.

Blend to gel consistency

Once set, use an immersion blender or regular blender to blitz the gel into a smooth, spoonable gel or pass through a fine sieve to obtain a glossy apple gel suitable for plating. Transfer to a squeeze bottle or small bowl for plating.

Plate

Place a link of seared butifarra negra on the plate. Spoon or squeeze small quenelles/dots of apple gel beside the sausage. Scatter Serrano crumb generously over and around the sausage to add crunch.

Garnish and serve

Drizzle melted unsalted butter over the sausage and crumb, sprinkle with chopped parsley and microgreens if using. Serve immediately while sausage is hot and crumb is crisp.