Meats and Sausages
Botifarra de Ceba
Botifarra de Ceba (“ceba” means cebolla in Castilan and Valenciano, “cebolla” means onion in English), also known as Morcilla de Cebolla is a popular blood sausage in municipality of Alicante in region of País Valenciano in Spain.
| Materials | Metric | US |
|---|---|---|
| Onions | 650 g | 1.32 lb |
| Back fat and hard fat trimmings | 300 g | 0.55 lb |
| Blood | 50 ml | 1.66 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón | 8.0 g | 4 tsp |
| Oregano | 2.5 g | 4 tsp |
| Cloves, ground | 0.5 g | ¼ tsp |
Instructions
- Peel onions and cook in water for 60 minutes. Drain, cut in half and let cool.
- Grind meat, fat and onions through 6 mm (1/4”) plate.
- Mix all materials with salt, spices and blood together.
- Stuff into 32-34 mm beef or pork casings. Make rings about 35-40 cm (13-16”) long or form links about 10 cm (4”) long.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool in air and refrigerate.
Notes
The sausage is ready to eat, but it can be served by frying, grilling or heating in water.
Allowable range of materials: onions at 50-75%, back fat and fat trimmings at 20-30%, blood at 3-5%.
Allowable range of materials: onions at 50-75%, back fat and fat trimmings at 20-30%, blood at 3-5%.
