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–+ servings
Catalan sausage on a wooden board

Catalan-Style Sausage

A delicious, traditional Catalan sausage recipe
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5 (33)
Prep Time: 1 day
Cook Time: 10 minutes
Course: Fresh sausage
Cuisine: Spanish
Servings: 6 kg

Ingredients

  • 6 kg pork shoulder
  • 120 g salt
  • 30 g black pepper
Metric - US Customary

Procédé

  • Cut the meat into bite-size pieces.
    viande découpée dans le hachoir
  • Grind the meat.
    viande hachée sortant du hachoir
  • 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.
    boyau de porc sur embout
  • Hang the sausages to dry for 24 hours.

Notes

Use high-quality meat for a juicy, flavorful sausage.
Knead the meat thoroughly with the seasonings so the flavors are evenly distributed.
Resting the meat overnight in a cool place lets the flavors fully develop.
Do not overfill the casings; this prevents them from bursting during cooking.
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