The bacon is divided into two to make very small pieces with one part, and with the other, grind it together with the meat.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make butifarras: |
| ¾ kilogram of meat ¼ kilogram of bacon 2 tablespoons of spicy pepper 2 tablespoons smell pepper pepper 1 teaspoon of cinnamon 1 glass of wine 1 jet of jerrez dry 1 pinch of salt to taste |
Ingredients to make butifarras:
2. You should try to remove all the skin from the meat before grinding it.
3. It is prepared with all the condiments and kneads so that the meat takes the taste well by adding the bacon pieces, so that it is mixed with all the meat.
4. The gut (which must be dry) is washed very well with lemon, turning it upside down to remove any excess fat, or dirty.
5. They are mashed and tied leaving the distance you want, between one and the other.
6. It goes to heat enough water with a little salt and sanction a quarter of an hour.
7. Water must be boiling in advance.
8. As they are taken out they are being able to struggle with a needle or a fruitful pin to remove the water.
9. This should come when they are hot because if they cool they do not throw the water.
10. They are guided and allowed to dry, because it is better to eat them the next day.
