Meats and Sausages
Moscancia
Moscancia, a sausage made with blood, suet, onions, pimentón and other spices, stuffed into beef casings and cooked. Occasionally made with sheep fat and garlic.
| Meats | Metric | US |
|---|---|---|
| Pork fat | 300 g | 0.33 lb |
| Onions | 300 g | 0.66 lb |
| Pork blood | 400 ml | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 12 g | 2 tsp |
| Pimentón, sweet | 10 g | 5 tsp |
| Pimentón, hot | 5.0 g | 2 tsp |
| Olive oil | 60 ml | 2 oz fl |
Instructions
- Grind pork fat through 3 mm (1/8") plate.
- Chop onions finely. Cook the onions in a frying pan in oil until glassy and golden. Cool.
- Mix ground fat, blood, onions, and spices.
- Stuff into 32-34 mm pork casings.
- Cook at 80° C (176° F) for 30 minutes.
- Refrigerate.
Notes
Cut the sausage into slices and serve over cooked rice.
