BUTELO COM CASULAS
Miranda do Douro
Created to make use of the “leftovers” of traditional sausages, the butelo is made with little bones from the spine and ribs of the pig, with some meat attached, and surrounded by the animal's bladder or stomach. Although this sausage is the “least noble” in the region, what is certain is that it has become a tradition at the famous Carnival of Bragança. It is usually served with bean husks (casulas) that, after drying, are cooked.
Traditionally, it is cooked for 2 hours in a pot and is accompanied by boiled potatoes and the essential casulas.