{"id":203249,"title":"Catalan Sausage","modified":"2026-11-04T14:55:50+01:00","plain":"A plain and simple pork sausage, seasoned with salt and pepper, handed down from father to son\n\n\n\nSausages browning on the grill, a meal with friends or family: Catalan sausage is made for moments like these. Its tender texture and rich flavors come from quality meat with the simplest of seasonings. This family recipe takes you step by step through making it at home.\n\n\n\nWhat Is Catalan Sausage?\n\n\n\nCatalan sausage is a fresh pork sausage, seasoned simply with salt and pepper to showcase the quality of the meat. You can cook it on the grill, in a frying pan, or in the oven.\n\n\n\nA Catalan Family Recipe\n\n\n\nCatalan sausage comes from Catalonia, a region straddling the border between Spain and France. Families there often have their own recipe, handed down from generation to generation, sometimes with local herbs or other spices to make it their own.\n\n\n\nThe Main Ingredients in Catalan Sausage\n\n\n\nThe recipe comes down to three ingredients: pork shoulder, salt, and pepper, stuffed into hog casings. Choose high-quality meat, since it’s what makes the sausage flavorful and tender.\n\n\n\nTechnical Tips\n\n\n\nWork the meat thoroughly with the salt and pepper so the seasoning is evenly distributed.\n\n\n\nLet the meat rest in the fridge overnight so the flavors have time to develop.\n\n\n\nDon’t overstuff the casings when filling them, so they don’t burst during cooking.\n\n\n\nTo grill, preheat the grill and cook the sausages over medium heat for about 10 to 15 minutes, turning them regularly, until they’re golden brown and cooked through.\n\n\n\nIn a frying pan, heat a little olive oil and allow about 15 to 20 minutes over medium heat, turning often. In an oven preheated to 180\u00b0C, allow about 25 to 30 minutes on a baking sheet.\n\n\n\nA recipe from Richard Pinol, who learned it from his father\n\n\n\n\n\n\tCatalan Sausage\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t6 kg pork shoulder120 g salt30 g pepper\t\n\t\n\t\tCut the meat into small piecesRun the pieces of meat through the meat grinderSeason with salt and pepper, and knead well by handLet the meat rest overnight in the fridgeStuff the meat into hog casingsLet dry for a day\t\n\t\n\t\t\nUse high-quality meat for a flavorful, tender sausage.\n \nKnead the meat thoroughly with the seasonings so the flavors are evenly distributed.\n \nLetting the meat rest overnight in the fridge allows the flavors to develop fully.\n \nDo not overfill the casings when stuffing them, so they do not burst during cooking.\n\n\t\n\t\n\t\tSaucisse \u00e0 cuireEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203249"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203249\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202121"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}