Butifarra soledeña

Chill the meat and equipment Cut the pork shoulder, beef and back fat into pieces that fit your grinder. Chill them thoroughly along with the grinder parts, mixing bowl and tray. Keep the meat cold while you work; cold fat is easier to grind and mix cleanly.

Prepare the casings Rinse and soak the food-grade hog casings according to the package directions. Keep them submerged in clean cold water while you prepare the mixture. Fit the casing onto the stuffer tube and leave a short tail at the end.

Grind and season the meat Grind the pork, beef and back fat through a medium plate into the chilled bowl. Add salt, garlic, allspice, black pepper, cinnamon, oregano, cayenne and cold water. Mix until the meat looks evenly seasoned and tacky, keeping it cold. Fry a small spoonful in a pan, taste it and adjust seasoning if needed.

Stuff and tie the links Feed the meat mixture into the casing loosely, without stretching it tight or trapping air pockets. Twist or tie the casing into 24 small links, spacing the ties evenly. Prick any visible air pocket with a clean, sanitized needle, then refrigerate the links while you heat the poaching water.

Bring the poaching water to a gentle simmer Fill a wide pot with enough water to cover the links and heat it to 78–82°C. Keep it below a vigorous boil so the casings are less likely to split. Work in batches if needed, leaving room for the water to circulate around each link.

Poach until safely cooked Lower the links into the water and poach gently, turning them if needed, until the center of each reaches at least 71°C. Check a larger link with an instant-read thermometer. Lift them out carefully and let them drain briefly.

Serve hot and store leftovers safely Serve the butifarras hot with bollo de yuca and lime if desired. Keep this fresh sausage refrigerated or frozen; it is not cured or shelf-stable. Refrigerate cooked leftovers in a shallow container within 2 hours and reheat until steaming throughout and at least 74°C.