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"In Sant Fritos de Bages, where we learned to make Catalan sausages and salamis, butifarras were sausages that did not contain paprika. Sausages with paprika were called chorizos. In Sant Fritos we made several kinds of butifarra--plain, with eggs (for Easter), with blue cheese, with sauteed onions, and several others, but never one with leeks. We're fond of leeks. So we decided to try adding them to our butifarra. We loved them. The butifarra with leeks are great grilled, sauteed, or baked. The would be fabulous in split pea soup or cooked with sauerkraut."
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