Is that egg butifarra? I can’t stand egg butifarra! I crinkled my nose in disgust at my local butcher. It may seem rude of me, but it’s perfectly acceptable because he always crinkles his nose in disgust every time I tell him about the tofu dishes I’ve been cooking.
Yes it is, he declared. But you’ll like this one. Really.
I looked at him sceptically. I tried to raise an eyebrow in a dramatic manner. He rolled his eyes and went about to sell me the new egg butifarra.
What are Butifarras?
Before continuing on with the story, lets talk about butifarra. Butifarras are sausages from the Catalonian region of Spain. Some are just like normal pork sausages, the type that you cook. They can come in a plain version, or with different seasonings, such as garlic, pepper or wild mushrooms. Others, like this egg one featured here today, are already cooked and you can either just slice and eat them, or cook them by popping them into certain dishes to bring out a better flavour. They come in 3 main versions: butifarra blanca, butifarra negre and butifarra d’ou.
Butifarra blanca (white butifarra)
These are whitish in color and can also come with different seasoning, such as garlic or pepper, etc. White butifarras are my favourite.
Butifarra negre (black butifarra)
These are similar to black pudding, made with boiled pork blood and different spices.
Butifarra d’ou (egg butifarra)
These are usually more yellow in colour than the one I have here, and as the name suggests they are made with pork and egg. They often have a very intense flavour that I guess try to simulate the flavour of egg yolk, multiplied by a thousand, which is too strong for me and that’s why I usually can’t stand egg butifarras. Also I had always heard that the best way to eat them was in an omellete. Egg butifarra in egg omelette. Just how bizarre is that?
Anyway, my butcher explained that these are not your typical egg butifarra. Oh no. These are made by the best butifarra maker in Catalonia, plus this specific egg butifarra always wins the prize of the best egg butifarra. The reason why this egg butifarra looks paler than the rest is that the others often have artificial yellow colours added to make them seem even more eggy. These special pale egg butifarras are only made around the period of Lent. The tradition is to cook them as an egg butifarra omelette version for Fat Thursday just before Lent.
You guessed it. I succumbed and bought the award winning pale egg butifarra. Thus, yes, I’ve written this post late because this happened last week. Indeed I made this omelette for Fat Thursday last week. My opinion: absolutely divine.
Don’t automatically turn your nose up at something you probably think you don’t like. You might be in for a surprise and really enjoy it. Never say never.
When was the last time you were pleasantly surprised at enjoying something you thought you hated?
Egg Butifarra Omelette Recipe
This recipe can also be made with white beans. I’ll try it with the white beans in some future moment.
1 egg butifarra
2 tablespoons olive oil
Peel and cut the onion into smallish pieces. Heat the olive oil in a pan. Add the onion and cook on medium heat until soft.
Meanwhile cut the butifarra into slices. Beat the eggs. Add the butifarra slices into the eggs, along with a dash of salt and black pepper. Once the onion is soft, add the onion into the egg mixture. Mix.
Pour the mixture into the same pan where the onion was being cooked. Let the omelette cook on one side. Flip it over and cook on the other side.