White butifarra sausage
Catalan white pork sausage, usually cooked, distinct from fresh butifarra.
What it offers and why to use it
Catalan white pork sausage, usually cooked, distinct from fresh butifarra. Egg-crusted rice, browned slices and sandwiches.
Catalan white pork sausage, usually cooked, distinct from fresh butifarra.
From shopping to cooking
Choose
Check whether it is cooked and the chosen variety’s composition.
Store
Keep wrapped in the fridge and follow after-opening time limits.
Prepare
Egg-crusted rice, browned slices and sandwiches.
How to make the most of it
Good pairings
Egg-crusted rice, browned slices and sandwiches.
How to substitute it
Substitution changes flavour or texture; use white butifarra sausage when the recipe specifies it.
Recipes with white butifarra sausage
Rice with white and black butifarra sausages and vegetables
Rice with white and black butifarra sausages and vegetables. Check whether the sausages are cooked or need full cooking an…
Preparation and possible waiting 25 min · Cooking 40 min View Recipe →Is any information missing? You can report a nutrition or practical correction.
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