Butelo with skins

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Butelo is a typical smoked sausage from Trás-os-Montes, made with pork meats and fats, that comes to life cooked with cabbage — the skins — and potato.

It is a dish of economy and intense flavor, associated with cold days and a smokehouse pantry.

As in many Portuguese recipes, there are variations by region, family, and cook — some cook the butelo whole, others in slices; the cabbage can be galega or coração de couve.

Ingredients

• 1 whole butelo or in thick slices (about 600 g)
• 500 g of galega cabbage or Portuguese cabbage
• 4 medium potatoes
• 1 onion
• 2 cloves of garlic
• Olive oil, bay leaf, and black pepper
• Water to taste
• Salt in moderation — the sausage is already salty

Preparation method

1. If the butelo is very salty, soak it in cold water for one to two hours, changing the water.
2. Wash and cut the cabbage into thick strips; peel the potatoes into large pieces.
3. In a large pot, sauté onion and garlic in olive oil; add the butelo and let it brown lightly.
4. Cover with hot water, add bay leaf, and bring to a boil.
5. Reduce the heat and cook for 20 minutes before adding the potato and cabbage.
6. Continue to cook on low heat until the vegetables are tender and the butelo is soft — about 25 minutes.
7. Adjust pepper; taste before salting.
8. Serve in a deep dish, with generous broth on top.

Tips from Empório Portugal

• Desalting the butelo prevents an excessively salty dish.
• Slow cooking keeps the sausage whole without bursting.
• Broa de milho or homemade bread complete the table.

Possible substitutions in Brazil

• Bone chorizo can be used as a less traditional version.
• Coração de couve reduces cooking time compared to galega.

Pairing

Young Transmontano red wine or robust table red. For those over 18; drink in moderation.