Botillo (meat sausage)

the botillos are wrapped in a cloth each so that they do not break during cooking. they put in a pot and that the water covers them. They are put on the fire and when the cooking begins, the heat is lowered and the botillos are cooked for two or two and a half hours. thirty minutes before finishing, add the peeled and coarsely chopped potatoes (cachelos) and the cabbage. the cabbage leaves well washed and cut into large pieces. If the botillo (the skin) has not broken, the skin should be pricked with a fork so that the sauce comes out and the potatoes and cabbage are impregnated with it. the broth is tasted and most likely a little salt is needed.

the botillo is served in a platter. a tip: do not open the bottle completely, it is better to open it when you eat. the potatoes and cabbage can be served either in a separate dish or around the botillo.

To enjoy this magnificent dish well, it is recommended to eat and suck the bones of the botillo along with the potatoes and cabbage.

The water in which the botillo has been cooked is usually thrown away but we advise you to make a noodle soup, it is unsurpassed, although a little strong.

It is advisable to accompany the tasting of this dish with a red wine of the Mencia variety from the Bierzo designation of origin.