Butifarra Sausage

Just one taste or another of the many varieties of Spanish sausage, warm, romantic and flamboyant images are evoked: the intense sun Spanish flamenco seduction and passion of the people and music.

The most famous Spanish sausage, chorizo, catches of each of these images in every bite. Her bright red, although synonymous with passion and warmth of the country, is the result of the delicate balance and the correct use of local herbs and spices that are part of the fun really typical.

Spanish sausages can be hot and fiery, sweet and gentle, earthy, peppery, succulent, simple or complex.
Whatever the variety, behind every bite is an honest old side of Spain which is rooted in tradition and family values.

The art of making the perfect sausage began Spanish at home, with recipes and special touches that passes from generation to generation. The secret of Spanish sausage, lies not only in the ingredients or variations of the family, but makes each of them is the desire of Spanish life, energy and vitality of the people, love family and the enjoyment of outdoor living is just impossible to recreate.

Traditionally, all Spanish families gathered to offer their years of sausages during the annual Matanza or humane sacrifice of pigs. Young and old gathered to participate in this celebration and the resulting product will last an entire year. Although these days, not really necessary, this tradition is still carried out and you can really taste the difference!

Each family member has an important role, the completion of the breadcrumbs and crushing the fat filling and tie the sausages. It is not uncommon to see a dozen people around the table. grandmothers and infants Grande as are all involved in the process. A small part, but significant atmosphere that is filled with fun, laughter, love and tradition goes into each sausage. It is this warmth of family life and friendship really makes the Spanish sausage so special.

The amount of planning and preparation that goes into the production of sausage is really incredible. Preparation for example chorizo begins as early as August, when in the villages, everywhere you can see strings of red peppers hanging balconies and terraces to form slowly dry ready for use three to four months.

The Spanish sausage or black pudding has different steps for starting a day in advance with the peeling, chopping and cooking a huge amount of onions. Then the mixture of fresh pig's blood, which is still made by hand on the first morning of the Matanza in preparation for the final putting ingredients later tonight.

Each sausage always follows a basic recipe, but they are suitable for families to meet their own tastes and those personal touches are continued and passed down through generations. The black pudding though based on a few simple ingredients, blood, onions and bread, always varies somewhat from family to family. Some people add the pine nuts and other add nuts. Rice, cinnamon or anise may also be added. However, it is done, the end result is always delicious, melt in the mouth filled treat hot flavors of earth and spice. Of course regular tastings along the way (usually by male family members!) With one or two drops of the local "tinto" is essential in creating the perfect pudding.

Back to the famous chorizo, others as their own, and prefer the hot sweet sweet version. Thus, while there is fire chorizo is full of cayenne pepper and garlic just as popular is the use of paprika with sun dried red peppers to create a more del.