Borono is a cooked product made with salt, pork fat, suet, onions, blood, corn or wheat flour and parsley. Technically speaking borono is not a sausage as it is not stuffed into casing. It is, however, an interesting type of a "blood sausage" which has a shape of an American elongated football. The sausage is popular in northern regions of Spain; Asturias, Cantabria and north of Palencia in Castilla-León.
Pork fat or lard200 g0.44 lb
Blood250 ml0.55 lb
Onions, diced350 g0.77 lb
Corn flour100 g0.22 lb
Wheat flour50 g0.11 lb
Water50 ml0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, black2.0 g1 tsp
Parsley, chopped1 bunch4 Tbsp
  1. Take a mixing bowl and fill with blood, water, fat, chopped onions and parsley. Mix all together and start adding flours slowly until a dough like texture is obtained. Let it rest for one hour.
  2. Place some fat in the center and shape the mass into an elongated oval ball. Immerse borono in a boiling water and cook for 90-120 minutes depending on a size. At first the sausage will sink to the bottom, then it will rise to the surface. Drain and cool in air.
  3. Refrigerate.
Borono is usually served for breakfast; it is sliced, fried in hot oil and served with cold milk. It is also served as a snack at any time, often served with sugar or with fried potatoes.
Beef suet or a combination of suet and pork fat may be used.

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