And sausage for dessert
Sweet sausage with paring knife
And here’s the local sweet sausage. When I read about it, I imagined something slightly sweet. No. This is candy-sweet and lemony, with a texture reminiscent of a gummy bear. I don’t think I would recognize the pork in a blindfold testing.
Use before the meal or as a postre (after, dessert). I’m a convert. Quite delicious.
Sweet sausage (botifarra dolca)
Here’s a bunch, made in the estimable butcher’s shop I mentioned yesterday.
I think I purchased something like that at a stall in the Mercado San Juan in Mexico City. I do recall it was hard to peel, but tasty.
Saludos,
Don Cuevas
Another reason to make a trip to Mercado San Juan.