Colombian Butifarra Sabanera with Corn Arepas

Name: Colombian Butifarra Sabanera with Corn Arepas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: ground pork; garlic, minced; paprika; cumin; white pepper; salt; precooked cornmeal (masarepa); warm water; salt; butter, melted; ripe tomatoes, diced; onion, chopped; cilantro, chopped; lime, juiced; salt and pepper

A savory sausage delight paired with traditional corn arepas

A classic Colombian dish with flavorful butifarra sausages served alongside crispy corn arepas.

2 h
4
Intermediate

Ingredients

For the Butifarra Sausages

ground pork

1 lb

garlic, minced

2 cloves

paprika

1 tsp

cumin

1 tsp

white pepper

1/2 tsp

salt

to taste

For the Corn Arepas

precooked cornmeal (masarepa)

2 cups

warm water

2 cups

salt

1 tsp

butter, melted

2 tbsp

For the Fresh Salsa

ripe tomatoes, diced

onion, chopped

1 small

cilantro, chopped

1 tbsp

lime, juiced

salt and pepper

to taste

Preparation

Marinating the Butifarra Sausages

Combine ingredients

In a bowl, combine ground pork, garlic, paprika, cumin, white pepper, and salt.

Mix well

Mix well until all ingredients are thoroughly incorporated.

Refrigerate

Cover and refrigerate for at least 1 hour to let the flavors meld.

Preparing the Corn Arepas

Form dough

In a large bowl, mix the cornmeal, warm water, and salt until a dough forms.

Knead dough

Knead in melted butter until the dough is smooth.

Rest dough

Let the dough rest for 10 minutes for better texture.

Cooking Process

Searing the Sausages

Roll the sausage mixture into small logs and sear on a medium-high pan until browned.

Cooking the Arepas

Form the dough into patties, then cook on a griddle until golden brown on each side.

Assembling the Salsa

Mix tomatoes, onion, cilantro, and lime juice in a bowl; season with salt and pepper.

Plating & Serving