The star sausage of Catalan cuisine, the white botifarra performs just as well when cooked on the barbecue, cooked, grilled, grilled or when we accompany it with some chorizo and turn it into a wonderful pincho.
In this case we are going to bet on a cooked white sausagewhich we are going to accompany with some potatoes and a very simple garnish with the sauce itself that is going to release the white sausage and that will be perfect to solve a lunch or dinner.
Very easy to find (there is white sausage even in Mercadona), white sausage is a sausage that has no mystery when it comes to cooking or eating. In this case, its color is due to the little use of dressings Beyond pepper and some aromatic herbs, paprika or blood is no longer used in its preparation, which would give the color of the black sausage.
With the recipe that I extract, we are going to get the sausage to be cooked and tender on the inside, but crispy on the outsidewhich will allow it to be a very tasty and very easy snack to make in a matter of minutes.
Put a tablespoon of oil in a pan with a lid and seal the sausage on 2 sides over medium heat, about 3-4 minutes per side. Reserve, deglaze the pan with the brandy and when the alcohol evaporates add the rice flour and the broth or water. Bring to the boil and leave the sauce ready with salt and pepper.
Cook the potatoes with skin in plenty of water until there is no resistance when inserting a lace. Take them out of the water, chop them and reserve.
Chop the rosemary and thyme without leaves and also chop the parsley. In a frying pan with a little oil sauté the diced potatoes over high heat and once golden, lower the heat to medium strength, add the knob of butter and stir so that it melts and is impregnated on all sides. Add the vinegar and let it reduce.
Add the chopped herbs, stir and remove to the plate. Chop the sausages, mix with the sauce and serve all together.
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With what to accompany the white sausage
This white sausage with potatoes is used to Let’s vent any second course at a meal at a dinner. We can accompany it with a soup, a vegetable cream, a salad or simply an easy appetizer, sometimes a samfaina or some escalivada and we will have a very Catalan recipe in a matter of a few minutes.
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