Botifarra

Method

Soak the pork casings in warm water for 30 minutes until pliable. In a bowl, combine the minced pork shoulder, diced pork fat, salt, black pepper, garlic, cinnamon, nutmeg and parsley, mixing gently until just combined without overworking the meat. Using a sausage stuffer, carefully fill the casings with the mixture, twisting at intervals to create individual sausages of approximately 12-15 cm. Prick each sausage gently with a fine needle to prevent bursting. Heat olive oil in a large heavy-bottomed pan over medium heat, add the botifarra and brown for 2-3 minutes on each side. Pour in the white wine, reduce heat to low, cover and simmer for 12-15 minutes until cooked through. Serve warm with white beans (mongetes) or simply with crusty bread and alioli.