Butifarra negra

Method

Mince the pork shoulder and back fat together finely, keeping the mixture cold. Gently fold the pork blood into the mince along with the finely diced onion, minced garlic, pine nuts, salt, pepper and cinnamon, being careful not to overwork the mixture. Fill the prepared pork casings with the mixture using a sausage maker, twisting into links of approximately 15 cm. Prick the sausages gently with a needle to prevent bursting. Bring a large pot of water to 80°C and gently poach the butifarra negra for 20-25 minutes until cooked through, keeping the water just below a simmer. Serve warm with white beans, grilled spring onions or pan-fried with escalivada.