Morcela de Arroz

Morcela de Arroz is a traditional Portuguese and Brazilian blood sausage.

Pork trimmings, lean and fat250 g0.55 lb
Pork blood200 ml0.44 lb
Onions, finely chopped150 g0.33 lb
Boiled rice400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cumin2.0 g1 tsp
Cloves, ground0.5 g1/4 tsp
Parsley, chopped1 sprig1 tbsp
Red wine30 ml1 oz fl
  1. Boil rice, but do not overcook.
  2. Boil meat and fat trimmings in a little water until soft. Cool and chop into 1/4” (6 mm) pieces.
  3. Mix meat, rice, onions and all other ingredients with blood.
  4. Stuff into 36-40 mm hog casings. Tie off into rings.
  5. Cook in water at 80° C (176° F) for 35 minutes.
  6. Cool and refrigerate.

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