Botillo del Bierzo
A big, smoky cured sausage from El Bierzo in León, stuffing paprika-seasoned rib and tail meat into a pig's caecum before smoking and semi-curing. Boiled long and slow, it is the centrepiece of a hearty mountain winter feast.
Approximate, per 1 plate (~200g botillo with potatoes). Values vary by recipe and portion.
Ingredients
- ·1 botillo del Bierzo, about 1 kg
- ·4 medium potatoes, peeled and halved
- ·1 head of cabbage or a bunch of grelos, cut into wedges
- ·4 chorizos
- ·Water, to cover
Method
- 1
Place the whole botillo in a large pot and cover generously with cold, unsalted water.
- 2
Bring slowly to a gentle simmer and cook, partly covered, for about 2 hours; never let it boil hard or the skin may split.
- 3
Add the chorizos to the pot for the last 45 minutes so they cook in the same broth.
- 4
In a separate pot, boil the potatoes and the cabbage or grelos in some of the botillo broth until tender.
- 5
Lift the botillo out, let it rest for a few minutes, then slice it thickly at the table.
- 6
Serve the slices surrounded by the potatoes, greens and chorizo, moistened with a little of the cooking broth.