Butifarras are typical from the Atlantic or Caribbean coast of Colombia; slowly they have spread to the rest of the country. When you buy them, they are completely cooked so you can eat them as is; you can also heat them to serve them hot. They are traditionally served with Bollo Limpio and Bollo de Yuca.
This Recipe is from our Youtube channel
In a food processor, process beef, pork, garlic, salt, pepper and cumin* for 3 minutes; or pass through the finest disc of a meat grinder.
Stuff the pork casings with the mixture and tie carefully every 1 1⁄2 inch and at the ends.
In a medium pot, place 8 cups of water with some salt added and bring to a boil. Add the sausages and cook for 15 minutes. Remove from the water, and drain. If there is water in the sausage casing, pinch it to release it.
Cool and refrigerate overnight.
Serve cold or hot, with Bollo de Yuca or Bollo Limpio.
To serve warm place the butiffarras on a grill or on a pan with cooking spray and cook over medium heat for 10 minutes or until heated through to the center.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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