Meats and Sausages
Morcilla Dulce de Soria
Sweet blood sausage of Soria is a popular product of Soria province in Spain’s central Castile and León region. The sausage consists of pork blood, lard, rice, sugar, dry fruits, bread, salt and spices.
| Materials | Metric | US |
|---|---|---|
| Pork blood | 300 ml | 0.55 lb |
| Lard | 300 g | 0.66 lb |
| Rice, cooked | 250 g | 0.55 lb |
| Wheat bread, dry | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Sugar | 20 g | 4 tsp |
| Raisins | 30 g | 1 oz |
| Pine nuts, fried | 30 g | 1 oz |
| Cinnamon | 1.0 g | 1/2 tsp |
| Star anise, ground | 0.5 g | 1/4 tsp |
Instructions
- Cook the rice.
- Fry pine nuts in butter or lard until light brown.
- Break or slice dry bread thinly.
- Mix lard with all spices, then add rice, bread, raisins, nuts and blood and mix all together.
- Stuff into 36 mm pork casings forming 40 cm (16") long loops. Tie the ends together.
- Cook in water at 80° C (176° F) for 30 minutes.
- Immerse for 10 minutes in cold water. Air dry and refrigerate.
Notes
Serve with vegetables, bean stews, lentils or pastry.
