Botifarra is a type of sausage made by stuffing intestine of pork with minced and marinated meat from the same animal.
Fresh Botifarras
These sausages, also called botifarra vermella, roget or simply botifarra, must be cooked before eating them, often on a pan or on a grill, and they are served whole as a meal with some accompaniment. In Catalonia, botifarra with beans is very typical. They are those that are used on the botifarrades.
They are red before cooking and pink once cooked. They usually contain some pepper, often also garlic and parsley. Sometimes the minced meat is roasted or mushrooms are added before stuffing it in the intestine. It is also known as botifarra crua (eng. raw) or llonganissa in some parts of the Catalan Countries.
In the Valencian Country, except for the blanquet, a white botifarra, the botifarra is always black, dry or raw, and it is made with pork blood, lean meat, bacon and in some cases with some meat from pork head. There are varieties of it, with meat, onion and rice. Usually it is eaten fried or roasted, with the fat that drains out, and it is also eaten raw when dried. There are cooked varieties such as botifarra cuita or botifarró. Another typical one is the catalana with truffle, a sausage to eat in a sandwich or as tapas. The city of Ontinyent is known for the preparation of its typical Valencian sausages, although since Requena has become part of the Valencian Country in the 19th century, its sausages have become very popular. The fresh botifarra is known as llonganissa and is knotted with cords every 10 or 15 centimeters, making portions. It was called roget in the past and still, in some places, the fresh chorizo sausage for roasting or frying is called so.
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