Botifarra (Spanish : butifarra; French : boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.
Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.[ citation needed ]
In Colombia, Butifarras Soledeñas are a popular tradition in Soledad, Atlántico.
Some of the most representative types are:
Usually white botifarra and black botifarra do not need to be cooked, but they are sometimes boiled as an ingredient of escudella i carn d'olla , a traditional dish made by boiling vegetables and meat; as well as in the Catalan way of cooking fava beans.
Grilled botifarra served with white beans (Catalan : botifarra amb seques or botifarra amb mongetes) is a typical Catalan dish.
In South America cooked botifarra of many types are known as butifarra. In the coast of Colombia, butifarra is a dried, shorter, almost round version of the sausage eaten with bollo of yuca and lime juice. [3] In Argentina and Uruguay, butifarra is a very fatty, tender and whitish sausage much more like a cased pate, rioplatense butifarra is made with finely minced pork fat and meat that is cased in a soft sausage casing and boiled. In Paraguay, butifarra is a finely minced fatty chorizo that is commonly prepared in asado.
Butifarra is popular in El Salvador, also known to be found in Bolivia and Mexico.
In Tabasco, Mexico, la butifarra is a short sausage that is very popular with street vendors, made of seasoned mixed ground beef and pork, deep-fried and usually served with a stack of halved tortillas on each side. [4] [5]
In Peruvian cuisine, the word butifarra is used for a particular kind of ham sandwich. The Peruvian butifarra sandwich is prepared with jamon del país, which is a regional type of ham, and not a botifarra at all. [6]
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France, Belgium, Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Blood as food is the usage of blood in food, religiously and culturally. Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.
Princesses are Bulgarian open-faced baked sandwiches prepared with minced meat, often eaten for breakfast and sold as fast food. When prepared at home, princesses are usually bread-slice-sized and baked in an oven or an electric grill, but the fast-food version is longer, made from a whole bread that has been sliced through its longitude resulting in a loaf-sized sandwich that may or may not be baked on a charcoal barbecue grill. There may or may not be kashkaval on top of the sandwich and people often garnish a princess with mayonnaise, ketchup, mustard or ljutenica, depending on their taste.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
