Butifarra De Calaf A La Brasa Recipe

Bring to room temperature

Remove the butifarra from the refrigerator 20–30 minutes before cooking so they come close to room temperature. This ensures even cooking and prevents the casings from splitting from thermal shock.

Pat the sausages dry with paper towel. Lightly prick each sausage twice with the tip of a knife or a toothpick (small slits) to prevent excessive bursting while still keeping most juices inside.

Season lightly by rubbing the sea salt and ground black pepper over the outside of the sausages. Butifarra is already seasoned inside, so keep salt minimal.

Charcoal or wood grill (recommended)

Prepare a medium-hot bed of embers. Clean and oil the grill grate. Place sausages over direct heat but not directly on the highest flames—aim for steady medium heat so they color slowly. Turn every 3–4 minutes so all sides brown evenly. Total grilling time should be about 12–16 minutes until the internal temperature reaches 70–72°C (158–162°F) and the sausages are nicely browned with a few char marks. Move sausages to a cooler part of the grill if they get charred too quickly.

Cast-iron pan or grill pan (if no open fire)

Heat a heavy skillet or grill pan over medium heat until very hot. Add 1 tbs olive oil and swirl. Place sausages in the pan and cook, turning every 3–4 minutes, so they brown all over. If they brown too fast, lower the heat. Cook about 12–16 minutes until internal temperature is 70–72°C (158–162°F).

During the last 2 minutes of cooking, brush the sausages with the remaining 1 tbs olive oil to give a glossy finish and help prevent sticking. Remove sausages from heat and transfer to a plate. Tent loosely with foil and rest 5 minutes so juices redistribute.

While sausages rest, squeeze lemon to make wedges and chop the parsley. Scatter chopped parsley over the sausages and finish with a light drizzle (about 1–2 tbs) of extra‑virgin olive oil and a final pinch of salt if desired.

Serve the butifarra whole or sliced on a board, accompanied by lemon wedges. Offer grilled bread or pan tumaca: rub the hot bread with the garlic clove, rub with the halved ripe tomato (letting the juices and pulp coat the bread), drizzle with olive oil and sprinkle salt. Serve immediately.

Traditional Catalan pairing suggestions: a simple green salad, roasted potatoes or white beans, and a glass of local red wine or a light vermouth.