The Catalan sausage is a cornerstone of Catalan cuisine, prized for its rich flavor and tender bite. Follow this time-honored family recipe for mouth-watering homemade sausages—perfect for casual gatherings with friends or family.
Origins of Catalan Sausage
Catalan sausage hails from Catalonia, the region nestled between northeastern Spain and southern France. It is traditionally prepared with pork seasoned simply with salt and freshly ground black pepper, letting the quality of the meat shine.
Every household has its own version, passed down through the generations and often brightened with local herbs or a special blend of spices.
How to Cook Catalan Sausage
Catalan sausage cooks beautifully on the barbecue, in a skillet, or in the oven. For the grill, preheat to medium and cook for 10–15 minutes, turning often, until the links are evenly browned and cooked through.
For skillet cooking, warm a little olive oil over medium heat and sauté the sausages for 15–20 minutes, turning frequently. To bake, preheat the oven to 180 °C/350 °F, place the sausages on a baking tray, and roast for 25–30 minutes.
Tips for Perfect Homemade Catalan Sausage
Choose high-quality pork for sausages that are both flavorful and tender.
Mix the meat and seasonings thoroughly to ensure every bite is evenly flavored.
Chill the seasoned meat overnight so the flavors can fully develop.
When stuffing, leave a little slack in the casings to keep them from bursting during cooking.
A cherished recipe from Richard Pinol, handed down by his father
Catalan-Style Sausage
Procédé
- Cut the meat into bite-size pieces.
- Grind the meat.
- Season with salt and pepper, then knead thoroughly by hand.
- Cover and let the meat rest overnight in a cool place.
- Stuff the mixture into pork casings.
- Hang the sausages to dry for 24 hours.
