Soak the sausages briefly in wine (optional). Wrap them in aluminium foil without rinsing them and bury them under hot ashes. They will be ready in approximately twenty minutes. NOTE: Traditionally, a cauliflower leaf was used to wrap the sausage, or kraft paper if available. Instead of wine you can also use oil or a fine strip of streaky bacon. Optionally, you can also accompany the dish with potatoes cooked in the same way.
Lentils with Cuttlefish Botifarra
This dish can be adapted by adding rice or beans instead of lentils and it can be made with curry sausage or Iberian pork botifarra. A recipe of medium difficulty provided by our friend Carmen García.
3 Cuttlefish Botifarres.
500g of boiled lentils
2 or 3 tomatoes.
Heat a casserole dish on the hob then add bite-size pieces of the cuttlefish botifarres. Remove from the dish and cook the finely chopped onion followed by the crushed tomatoes in the casserole dish, letting the mixture thicken until forming a jammy texture. Add the cuttlefish botifarres, the lentils and a little stock and leave to simmer for a quarter of an hour. Add salt and pepper to taste before serving.