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A pork sausage flavored with garlic and parsley that drips flavor on whatever it touches.
You cannot go to Spain without trying butifarra sausage. Here’s how you can bring the flavor home with you. By the way, this is not spicy. Spanish food is almost never spicy.
This recipe is easy to make and adds in great beans and veggies to make the meal only so decadent. The garbanzo beans really make the meal as they bring a flavored base that picks up the sausage flavor without overpowering the beans.
Starting off get all the veggies chopped and minced up. So mince the garlic, or use a garlic press if you have one. Did I tell you I love my garlic press? Well…I do. Stranded on a desert island it would be on my list of three things to bring along. The onion and mushrooms you don’t need to chop up too much. Just like so below.
When you have everything chopped up it’s time to cook the sausage. Cook the sausage with a little olive oil on medium-high heat for 5 to 7 minutes. Before cooking them poke small holes in the sausage to allow the grease to escape from the sausage casing.
You want to cook the sausage until it has a tiny little bit of pink in the center. When you remove it from the heat it will continue to cook a little more. By the time it’s being plated the center should not be pink. This method allows you to et it a safe cooking temperature, but also not over cook the meat.
When I’m cooking the sausage toward the end I slice it up right int he pan to check on the middle of the sausage. Plus this allows a little more fo the fat to render so you can drain it off. Make sure to tell you cardiologist about that tip.
When the sausage is almost cooked place it aside, clean the pan and now begin to cook the veggies with some olive oil on medium heat. After the onion cooks for two minutes, add-in the garlic. Wait 2 minutes then add in the garbanzo beans, mushrooms salt and pepper. Cook another 3 to 5 minutes.
When the beans are done, it’s time to eat. Yummy Spanish butifarra and garbanzo’s.
From there, plate the meal with a little crispy lettuce on the plate. Add in some dijon mustard and olives if you wish.
Below is the recipe, instructions and a video to follow along. Let me know if you make this and how it went. Thanks, Delicious Eric.
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Spanish Butifarra Sausage and Garbanzo Bean Recipe
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Description
A pork sausage flavored with garlic and parsley that drips flavor on whatever it touches.
Ingredients
Spanish Butifarra Sausage and Garbanzo Beans
- 3 large butifarra sausage (get the kind flavored with garlic and parsley if you can)
- 1 red onion
- 1 cup (400g) garbanzo beans hydrated
- 5 white mushrooms
- 3 cloves of garlic
- 1 tea spoon salt
- 1 tea spoon pepper
- 2 table spoons olive oil
Instructions
cooking Spanish Butifarra Sausage and Garbanzo Beans
- Heat a metal pan on high and put in the olive oil. Let it get nice and warm.
- When warm toss in the butifarra. Poke the butifarra 3 to 4 times to allow any oil to drain out as they cook.
- Cook the butifarra for 5 – 7 minutes until brown. Flip the sausage every few minutes to make sure all of the sausage cooks.
- Remove sausage from pan and using same pan heat the onions for one minute.
- Next add in the garlic, mushrooms and garbanzo beans. Lower heat to medium.
- Continue cooking the beans and vegetables for 5 minutes. Stirring frequently.
- When done plate and serve.
Notes
Dijon mustard and alioli are great to add with the sausage.
Keywords: butifarra, sausage, garbanzo beans, garlic, onions, mushrooms