Morcela de Arroz

Morcela de Arroz is a traditional Portuguese and Brazilian blood sausage made with rice

MaterialsMetricUS
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 materials
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
Instructions
  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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs