Surfing and robbery on Mallorca.

On day two

Our robbery hits the village-markets at least as merciless as on the previous day. In the village of Alcúdia, we do not only find the weekly market full of great local sausage-specialties like Butifarron, Morcilla and Pancetta, but also a chic guaranteed genuine (NOT!) Louis Vuitton wallet for under ten euros. Boom! Our money will be kept safe from now on, thanks tot he thousands of cheap fake leatherwear stalls dominating the market.
„Butifarron, Morcilla, Pancetta“ – translated into English that means as much as „awesome stuff you should definitely shove into your mouth.“
In fact, Butifarron is a dark pre-boiled sausage typical for the Balearic islands in various variations. Some are enriched with liver, tongue, pine nuts, onions or also truffles, garlic – damn, that sounds good to us.
The term „Pancetta“ refers to a smoked bacon which is typically sold with a black pepper crust in Mallorca. Additionally, the third one on the plate is „Morcilla“, a very fine and mild blood sausage you should dare to try.

Someone who cuts these three jewels of Majorcan butchery culture into pieces, adds some chopped onion, and fries that in olive oil has done a great job already. If you then decide to deglaze that mixture with a proper sip of wine – you are our hero!

Also, if there is by any chance a thick bundle of different herbs such as sage, rosemary, oregano, fennel and laurel available to throw into your pan…well, that wouldn’t hurt either. And if someone also comes up with the brilliant idea of cooking some fresh artichokes as a side dish, serving them with lemon-mayonnaise, capers and a piece of strong farmers bread, one can only congratulate. Ooops, you’re a lucky bastard: here is the recipe.

Mallorcan sausage and bacon in red wine sauce with artichokes and lemon-caper-mayonnaise (For 4 persons)

  • 4 Butifarrones
  • 1 thick piece of Pancetta (cut into 8 slices)
  • 8 small Morcilla (the ones we bought are only about as big as walnuts)
  • 1/2 Bottle of strong Rioja
  • 1 onion
  • 1 thick bundle of herbs, (for example: rosemary, bay leaf, thyme, sage, fennel, oregano)
  • 4 slices of farmers bread spread with butter
  • 1 hand of olives
  • sea salt
  • 4 cloves of garlic
  • some olive oil
  • 4 artichokes
  • 1 bio lemon
  • 1 egg
  • sea salt
  • black pepper
  • brown sugar
  • 2 tbsp of capers
  • 1 tbsp of parsley leaves
  • 200 ml sunflower seed oil
  • 2 tbsp white balsamic vinegar

Preparation:

First of all, you uncork the Rioja and treat yourself.
Take some decent sips, turn on some good music and off you go.

Put a pot of water on the stove for the artichokes, salt it a little, squeeze the lemon juice into the water and bring it to boiling. Add the artichokes, cover and leave to cook for about 30 minutes.

While the artichokes cook, you can prepare the rest.
The best thing to do next is to make you lemon-capers-mayonnaise.

It’s easy, you simply put all the ingredients except the oil in the mixer and set it to the lowest level.

Then pour the oil slowly until the mayonnaise thickens and becomes solid. Season with salt, sugar and lemon juice – the perfect addition to artichokes. Refrigerate now.

So, now we take care of the sausage specialties. The Morcillas you just separate with a knife and leave them whole. The Butifarrons are cut into three thick pieces, and the Pancetta in slices of about half a centimeter. Take the garlic, unpeeled, and squeeze it slightly with the flat side of your cook knife. Peel the onion and dice.

In a large deep pan heat a little olive oil, in which you now add the sausages, bacon and garlic cloves.

As soon as sausage and bacon get golden crispy roast edges, you add the onion cubes and mix the whole thing properly. Stir a minute more, then pour half the bottle of Rioja and wait until the alcohol has vanished. Switch the heat down so that your mixture simmers comfortably. Now it’s the right time to bind your herbs together with some kitchen yarn into a bundle and to put into the pan. Add a handful of black olives, and let simmer for 15 minutes.

It’s time to eat! Remove the artichokes from the pot. Take out the herb bundle from the red wine sauce and throw it away. No compassion, it has done his duty.

Use a large spoon to scoop some of the sausage mixture onto each one of the four plates. Place an artichoke on the side, a nice blob of your mayonnaise and a slice of bread. Of course, another decent glass of Rioja is a must for everyone.