Meats and Sausages
Morcilla de Sangre de Oveja-Buskantza, Mondejos
Morcilla de Sangre de Oveja (blood sausage made with sheep blood) is a popular blood sausage in the País Vasco region of Spain. The sausage is made with sheep meat and sheep blood, onions and rice. It is very similar to Morcilla Odolki or Odoste, another blood sausage made in the same region, however Morcilla Odolki or Odoste is made with pork blood and pork fat.
| Materials | Metric | US |
|---|---|---|
| Sheep blood | 120 ml | 4 oz fl |
| Sheep meat | 240 g | 0.5 lb |
| Onions | 600 g | 1.32 lb |
| Rice | 40 g | 0.70 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 12 g | 6 tsp |
| Oregano | 2.5 g | 4 tsp |
Instructions
- Cook rice, but do not overcook.
- Chop onions into smaller sections and cook in water for 45 minutes. Drain, spread on the table and cool.
- Grind onions and sheep fat through 6 mm (1/4”) plate.
- Mix all materials with spices and blood.
- Stuff into 32-36 mm sheep casings forming inks or rings.
- Cook in water at 80° C (176° F) for 30 minutes.
- Dry in air. The sausage is ready to eat.
- Store in refrigerator.
Notes
Serve cooked or fried with red chilis (pimientos rojos) or in stews.
