Meats and Sausages
Morcilla de Valladolid
Morcilla de Valladolid originates in Valladolid, a city in Spain and the de facto capital of the autonomous community of Castile and León region in Spain. Like other morcillas produced in Castilla-León region (Morcilla de Burgos, Morcilla de Cebolla de León) this blood sausage is made with rice, onions, fat and blood.
| Materials | Metric | US |
|---|---|---|
| Rice | 410 g | 0.90 lb |
| Kidney fat or lard | 290 g | 0.64 lb |
| Onion | 200 g | 0.44 lb |
| Blood | 100 ml | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper, black | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.25 g | 1/8 tsp |
| Pimentón, sweet | 6.0 g | 3 tsp |
| Oregano, ground | 1.0 g | 1/2 tsp |
Instructions
- Cook the rice, but do not overcook.
- Dice fat into 10-12 mm (3/8-1/2”) cubes.
- Chop the onions.
- Mix rice, onions, fat, blood and spices.
- Stuff into 40-70 mm pork or beef casings. Make links 20 cm (8”) long or form rings.
- Cook in water at 80° C (176° F) for 40-60 minutes.
- Immerse for 10 minutes in cold water. Air dry and refrigerate.
Notes
Serve fried or cooked.
