Egg Botifarra with Potato and Onion

We make our egg botifarra with potato and onion in the following way:

• We use pork belly and jaws, add a dozen free-range eggs per kilogram of meat and add salt, pepper and its secret spices.
• We add potatoes and onion which we have previously diced and sautéed.
• We mix it all and we leave it toblend slowly, without hurries, with care and ensuring the resulting paste is well compacted.
• We stuff it into natural pig’s tripeand tie it by hand with a cotton string.
• When the sausage is formed, we place it in a cauldron full of stock, we will cook it at a high temperature to melt the fat as much as possible and achieve defatting and lightening the botifarra.

The result is an excellent egg botifarra with potato and onion which thanks to its mild flavour makes it ideal for the youngest members of the family.

It is excellent for sandwiches or grilled.