Meats and Sausages
Borono
Borono is a cooked product made with salt, pork fat, suet, onions, blood, corn or wheat flour and parsley. Technically speaking borono is not a sausage as it is not stuffed into casing. It is, however, an interesting type of a "blood sausage" which has a shape of an American elongated football. The sausage is popular in northern regions of Spain; Asturias, Cantabria and north of Palencia in Castilla-León.
| Materials | Metric | US |
|---|---|---|
| Pork fat or lard | 200 g | 0.44 lb |
| Blood | 250 ml | 0.55 lb |
| Onions, diced | 350 g | 0.77 lb |
| Corn flour | 100 g | 0.22 lb |
| Wheat flour | 50 g | 0.11 lb |
| Water | 50 ml | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper, black | 2.0 g | 1 tsp |
| Parsley, chopped | 1 bunch | 4 Tbsp |
Instructions
- Take a mixing bowl and fill with blood, water, fat, chopped onions and parsley. Mix all together and start adding flours slowly until a dough like texture is obtained. Let it rest for one hour.
- Place some fat in the center and shape the mass into an elongated oval ball. Immerse borono in a boiling water and cook for 90-120 minutes depending on a size. At first the sausage will sink to the bottom, then it will rise to the surface. Drain and cool in air.
- Refrigerate.
Notes
Borono is usually served for breakfast; it is sliced, fried in hot oil and served with cold milk. It is also served as a snack at any time, often served with sugar or with fried potatoes.
Beef suet or a combination of suet and pork fat may be used.
Beef suet or a combination of suet and pork fat may be used.
