National Dish Paraguay: Butifarra Paraguaya (Recipe)
In this article
Butifarra Paraguaya is the coarse pork sausage that goes on the grill at every Paraguayan asado. Roughly chopped pork and diced bacon are seasoned with garlic, sweet paprika, cumin and oregano, filled into casings and grilled over coals. It arrives with boiled cassava and chipa guasú, and that is the whole meal.
About Butifarra Paraguaya
Butifarra Paraguaya is a hearty grilling sausage from the heart of Paraguay. Made from coarsely chopped pork, bacon and strong seasoning, it is grilled or fried and is a fixed part of every Paraguayan asado. Ideal as a main course with cassava and chipa guasú, it reflects the country’s rich food culture, and its coarse texture distinguishes it immediately from the finer sausages of Europe.
Ingredients (serves 1–2)
- 300 g pork, coarsely chopped or minced
- 50 g streaky bacon, finely diced
- 1 garlic clove, crushed
- 1 teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- Salt and pepper, to taste
- Natural sausage casings (or shape as loose patties)
- A little oil, for frying
Shopping for the ingredients
Ask the butcher to coarsely mince pork shoulder, or chop it by hand, the coarse texture is characteristic and a fine mince gives something quite different. Natural casings are sold by butchers and online; without them, shape the mixture into patties or thick logs.
Preparing the dish
Keep the meat cold throughout, which makes it far easier to handle and keeps the fat from smearing. Mix the seasoning through thoroughly and, ideally, let it rest a few hours in the fridge so the flavours penetrate. Soak natural casings in warm water before filling.
Step-by-step instructions
- Chop or coarsely mince the pork and dice the bacon finely.
- Mix with the garlic, paprika, cumin, oregano, salt and pepper.
- Knead briefly so the seasoning distributes and the mixture binds.
- Cover and rest in the fridge for at least 2 hours, or overnight.
- Soak the casings in warm water and rinse them through.
- Fill the casings loosely, twisting into 12 cm links; prick each once with a pin.
- Grill over medium coals for 15–20 minutes, turning often, or fry in a little oil.
- Rest for 5 minutes before serving with cassava.
Gluten-free / lactose-free version
Made with natural casings and no fillers, butifarra is naturally gluten-free and lactose-free. Commercial versions sometimes include breadcrumbs, so a homemade sausage is the safer route.
Tips for vegans and vegetarians
The sausage is meat by definition. The seasoning, garlic, paprika, cumin, oregano, works well on grilled mushrooms or plant-based sausage mixtures if you want the same flavour on a meatless grill.
More tips and tricks
Keep everything cold; warm fat smears and gives a greasy, pasty sausage. Do not overfill the casings, or they burst on the grill. And grill over medium coals rather than fierce heat, since a coarse sausage needs time for the centre to cook.
Adapting the recipe to your taste
Chilli makes a spicier version. Fresh parsley or spring onion in the mix adds brightness. A splash of red wine or orange juice in the mixture is a common household variation.
Ingredient substitutions
Beef or a pork-beef mix works. Smoked paprika deepens the flavour considerably. Pancetta substitutes for streaky bacon.
Drink pairing ideas
Cold beer is the asado standard. Tereré, iced yerba mate, is what Paraguayans actually drink all day. A robust red wine suits it at the table.
Serving and presentation ideas
Serve butifarra straight from the grill with boiled cassava, chipa guasú and a sharp tomato and onion salad. At an asado it comes off the grill in stages and is eaten standing, with the next batch still cooking.
A bit of history
The name comes from the Catalan botifarra, brought to South America by Spanish settlers and adapted to local taste, coarser, with paprika and cumin, and always grilled. The Paraguayan asado is a social institution, and the butifarra is usually the first thing to come off the coals. It offers a genuine window onto Paraguayan cuisine.
More recipe ideas
Summary: Butifarra Paraguaya
Butifarra Paraguaya is coarsely chopped pork and bacon seasoned with paprika, cumin and oregano, filled into casings and grilled. Keep it cold, fill loosely, and grill over medium coals.
