Bringuera
This cooked and pork blood sausage has an intense and persistent flavor, and is typical of Alt Urgell and Andorra. In the past, it was allowed to dry in order to have it in summer, as a breakfast or snack during agricultural tasks.
To make this sausage, dry casing or bladder is used. The meat of the already cooked head, the poached cotnas, a little lean meat and fatty bacon, ashes and, as seasonings, salt, pepper, some egg to bind the pasta and a little blood to take on color are selected. Once stuffed, it is very smooth and round, resulting in a tender and greasy texture. Nowadays it is usually consumed tender, with bread with tomato or in hors d'oeuvres.
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Productes de la terra
Meat and sausages
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
This product is mainly sold in charcuteries near the production area.
Attributes and nutritional properties
It is a very energetic food, rich in fat and cholesterol but, at the same time, rich in proteins of high biological value and vitamins of group B and A. Because it contains the blood of the pig, it also becomes an excellent source of iron. Within a varied and balanced diet, its occasional consumption is totally recommended.
