Butifarra is a traditional Catalonian sausage made with pork, salt, and pepper. The process involves grinding pork jowl and butt, seasoning with salt and pepper, emulsifying the mixture, stuffing it into natural casings, and then grilling the sausages over an open flame. The dish is served alongside grilled seasonal vegetables, bread for pan con tomate (bread with tomato), allioli, and Porron, a traditional Spanish vessel for communal wine drinking.
Washington DC
Brasa
Butifarra Sausage
Pork jowl / Pork butt / Salt / Pepper / Natural casings
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Brasa, a Spanish restaurant offering grilled meats on an open fire. There, Chef Rubén García showcases the process of making butifarra, a simple sausage consisting of pork, salt, and pepper. Seth joins in on the sausage-making process, learning the steps from grinding the meat to stuffing the casings. Chef Rubén emphasizes the importance of quality ingredients.
[Chef Rubén] García prepares Spanish street foods over an open-flame, with pick-your-own options like grilled sausages, chicken, and all sorts of seasonal veggies served alongside pan con tomate for one well-rounded meal.
Tierney Plumb, Eater DC
