Description
We bring the black sausage with the traditional recipe of my aunt Pepita Puigvert, who’s from a small town close to the Mediterranean sea called Sant Cebrià de Vállalta, near Sant Pol. In the calsotada the “negra” is divided in two. One half to be grilled and served with meats and mongetes, and the other half, sliced and served with toast, together with fuet and butifarra blanca.
Reviews
There are no reviews yet.