Recipes by Cullera de Boix

Sausage skewer and Iberian ham parmentier

Difficulty level: medium

Diners: 2

Preparation time: 45'


  • 2 sausage skewers, each with 20 g of raw sausage, 20 g of black sausage and 20 g of white sausage
  • 50 ml of pork and beef broth


For the Iberian ham parmentier:

  • 1 large potato, boiled and passed through the food mill
  • 30 g of chopped Iberian ham
  • 40 g of liquid cream
  • 40 g of sunflower oil
  • Salt and black pepper
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For the parmentier: heat the oil with the ham, slightly toast and remove the ham.
Mix the remaining ingredients until everything is well combined and add the ham that had been put aside.
Grill the sausage skewers.
Put a base of parmentier and, on top, the sausage skewers; cover with the sauce (a reduction of the pork and beef broth).

Sausage skewer

The Cullera de Boix chef, Xavier Matarrodona, cooks a skewer accompanied by a luxury parmentier

There are many ways to cook a Catalan sausage, and if we combine different types on a plate, the result will always be excellent. The chef of the Cullera de Boix restaurants suggests a recipe which combines raw black and white sausage on a skewer. And accompanies them with an Iberian ham parmentier, thus turning a seemingly simple dish into a delight for the palate. The pork and beef broth sauce is the icing on a seemingly simple suggestion, but with a delicious taste for the whole family.

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