Butifarra (Spanish Pork Sausage)

Ingredients

• 2 kg pork meat
• salt
• ground black pepper
• a pinch cloves
• a pinch nutmeg
• 1 glass white wine
• cleaned calf or sheep intestines

Instructions

1. Grind two kilograms of fatty pork meat through a meat grinder into a deep serving dish. Season with salt, ground black pepper, a pinch of cloves, a pinch of nutmeg, and a glass of white wine. Knead the mixture thoroughly so that all ingredients blend well. Cover with a cloth and allow to rest overnight.
2. The next day, fill the cleaned calf or sheep intestines using a funnel, tying them at intervals to form links. Place the butifarra in a pot of hot water, pricking each one (as with all fresh sausages) to prevent bursting. Simmer over low heat.
3. Remove the pot from the fire and let the sausages cool in the water without removing them. Once cool, remove from the water, rub with a clean cloth, and hang in a well-ventilated place to dry.