Catalonian Butifarra Sausage
About 5 years ago I took a trip to Spain where I wandered the cobble stoned streets of Barcelona stopping periodically to sample food and wine at little hole-in-the-wall, four stool tapas bars along the way. At every stop I encountered catalonian sausage…each one different from the next…each one better than the last. So I was excited when my neighbor Keno came back from the famous Jungle Jim’s International Market Grocery Store in Cincinnati, Ohio with a few treats for me…one of which being some Catalonian Sausage made by La Espanola Meats.
Catalonian Sausage
I’ve written about Butifarra here before, also coupled with beans, but this time I had specifically purchased some canned organic lentils because I was craving a dish that my mom used to make about every other week growing up.
It’s a very simple, quick and inexpensive dish but is great for a winter meal. It’s not pretty to look at so I decided to do a fancy version above for those of you who drink wine with your pinky out.
Recipe – Lentils with Catalonian Sausage and Roasted Red Peppers
2 8oz Cans of Organic Lentils
1 package 12oz Catalonian Butifarra Sausage
1 cup of water
Garnish:
1 Roasted Red Pepper (Jarred or home made)
1 oz shaved pecorino romano cheese
1 pinch of chopped cilantro
Salt & Pepper to taste
Instructions: Brown the sausage, throw it in a pot with the water and lentils. Bring to a boil and reduce to simmer. Scoop into a bowl and garnish. Enjoy!
Sausage with Lentils
