Meats and Sausages
Morcilla de Arroz (Castellón de la Plana)
Adding rice or onions to blood sausages is a common practice. This thick and short blood sausage contains both, the rice and the onions and is very popular in Castellón de la Plana, the capital city of the province of Castellón, in the Valencian region of Spain, by the Mediterranean Sea.
| Materials | Metric | US |
|---|---|---|
| Rice, cooked | 400 g | 0.88 lb |
| Blood | 200 g | 0.44 lb |
| Fat, lard | 300 g | 0.66 lb |
| Onions | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Black pepper | 4.0 g | 2 tsp |
| Cinnamon | 1.0 g | ½ tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Coriander | 1.0 g | ½ tsp |
| Nutmeg | 0.5 g | ¼ tsp |
| Oregano, dry | 2.0 g | 2 tsp |
Instructions
- Cook rice. Chop onions finely.
- Mix rice with blood, spices and lard or ground fat.
- Stuff into 35-40 mm beef casings, linking every 10 cm (4”).
- Cook in water at 80° C (176° F) for 30 minutes.
- Refrigerate.
Notes
The sausage is usually fried when served.
