Meats and Sausages
Morcilla
Morcilla is a blood sausage, very popular in Spain and Latin America.
| Meats | Metric | US |
|---|---|---|
| Pork blood | 250 g | 0.55 lb |
| Pork back fat, hard fat trimmings, belly, suet | 250 g | 0.55 lb |
| Rice | 250 g | 0.55 lb |
| Onions, diced | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Pimentón, sweet | 10.0 g | 5 tsp |
| Pimentón, hot | 4.0 g | 2 tsp |
| Cinnamon | 1.0 g | ½ tsp |
| Cloves, ground | 0.5 g | 1/4 tsp |
| Oregano, ground | 2.0 g | 1 tsp |
Instructions
- Peel off onions and chop them finely. Mix them with rice and leave overnight in a suitable container. The rice will absorb onion juice and will increase in volume.
- Dice fat into 1/2” cubes.
- Stuff loosely into 32-36 mm hog casings as the rice will still increase in volume during cooking. Make 12” rings.
- Cook in a hot water at 80° C (176° F) for about 60 minutes. Prick with a needle any sausage that comes to the top to remove air. Don’t increase temperature as the casings may burst.
- The color should be dark brown-red with white pieces of fat.
Notes
The remaining morcilla stock known as calducho is used for cooking.
