What Catalan sausage is often grilled and served with white beans?

The Catalan sausage often grilled and served with white beans is botifarra.

Botifarra is one of the defining foods of Catalan cuisine. It is a sausage made mainly from pork and seasonings, with several traditional varieties. Raw red botifarra is commonly grilled or barbecued, while white and black versions may also be boiled or incorporated into stews and other dishes.

The classic pairing in the question is botifarra amb mongetes, also called botifarra amb seques: grilled sausage served with white beans. The beans are often tossed in the sausage’s cooking fat and may be finished with garlic, parsley, bacon, or ham. It is a hearty example of Catalan home cooking rather than a single standardized restaurant recipe.

The name can cause confusion because regional sausage terminology overlaps. Botifarra is related to longaniza or llonganissa, and some Catalan-speaking areas use those names for similar sausages, but botifarra is the canonical answer for this Catalan dish. Black botifarra contains pork blood, whereas white botifarra does not; neither should automatically be treated as the same as Spanish morcilla.