Morcilla Asturiana is a Spanish blood sausage from Asturias, the province in north-west Spain. This sausage is closely related to Morcilla de Cebolla (onion black pudding) which is smoked and dried.Morcilla Asturiana is the principal ingredient in many Asturian stews, the most known is Fabada Asturiana which is a bean stew.
|Onions||600 g||1.32 lb|
|Pork fat||250 g||0.55 lb|
|Lard||100 g||0.22 lb|
|Pig blood||50 ml||0.11 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sweet paprika (pimentón)||10 g||3 tsp|
|Hot paprika (pimentón)||6 g||2 tsp|
|Garlic, minced||7 g||2 cloves|
- Finely cut the onions or grind them through 1/8” (3 mm) plate.
- Dice the back fat into 3/8” (10 mm) cubes.
- In a skillet warm up lard on low heat. Add the minced onions, half salt, minced garlic and one bay leaf. Cook uncovered on low heat for 2 hours until onions are glassy but not browned. Remove from the heat and place in a mixing bowl. Let it cool.
- Except fat, mix blood with all other ingredients. Add diced fat and mix again.
- Laddle the mixture loosely through a funnel into 36 mm hog casings. Tie into 12” (30 cm) rings.
- Place the sausages into a large pot with hot water. Cook at 80° C (176° F) for 35 minutes.
- Cool the sausages in cold water for 10 minutes,.
- Place on the table to evaporate the moisture.
- Apply a thin cold smoke at 18° C (64° F) for 3 weeks. Cold smoking is not a continuous process so do not worry if there is no smoke overnight as long as the temperature stays below 18° C. Cold smoking is drying with smoke.