Meats and Sausages
Morcilla Rondeńa
Morcilla Rondeńa is a blood sausage made with lard and seasoned with cloves, coriander, cumin, oregano, paprika and pepper. Ronda is a mountaintop city in Spain’s Malaga province of Andalusia region in Spain.
| Meats | Metric | US |
|---|---|---|
| Lard | 600 g | 1.32 lb |
| Blood | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón, sweet | 6.0 g | 3 tsp |
| Oregano, dry | 1.0 g | 1 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Cumin | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
Instructions
- Cut fat into small pieces.
- Mix with all spices. Add slowly blood mixing everything together.
- Stuff into 38-42 mm beef middles or pork casings. Form rings 35-40 cm (14-16”) long.
- Cook in water at 80° C (176° F) for 45 minutes.
- Dry at 15° C (59° F) for 2 days.
- Refrigerate.
Notes
Consume raw, cooked or in stews.
In traditional production the sausages were stored in oil or lard.
In traditional production the sausages were stored in oil or lard.
