Figatells, Corsican liver sausages
A Spanish specialty, “figatells” are meatballs made with ground pork and liver, seasoned to perfection. They are easy to prepare and incredibly delicious.
At a glance: serves 4 people, 45 min total (30 min prep and 15 min cook time), difficulty: easy.
"Fideus are a culinary specialty of the Spanish Mediterranean coast, particularly the Safor region and Valencia. These meatballs, made from a mixture of ground meat and pork liver, seasoned with various spices, are very popular in this area.
Ingredients and directions
- Prep time30 min
- Cook time15 min
- Total45 min
- DifficultyEasy
- Cooking methodbarbecue
Ingredients
people
- $0.61
- $0.27
- $0.06
- $0.03
Directions
- Chop the meat and liver into a fine, granular mixture. ≈ 8 min
- Add the cloves, cinnamon, pepper, chopped parsley, and salt. ≈ 3 min
- Knead the mixture thoroughly. ≈ 10 min
- Place the sieve on a flat surface. ≈ 4 min
- Form small, round meatballs, about 5 cm in diameter, and place them on the colander, with plenty of space between each one. ≈ 10 min
- Cut the mesh so that it can wrap around each ball. ≈ 8 min
- Use the palm of your hand to flatten them, giving them the characteristic shape of a “figatell,” similar to ground beef. ≈ 3 min
- Cook them on a grill pan or on a barbecue.
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