Botifarra de Ceba

Botifarra de Ceba (“ceba” means cebolla in Castilan and Valenciano, “cebolla” means onion in English), also known as Morcilla de Cebolla is a popular blood sausage in municipality of Alicante in region of País Valenciano in Spain.

Calories: 270

Servings: 10

Prep time: 1.5 hours

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Onions	650 g	1.32 lb
Back fat and hard fat trimmings	300 g	0.55 lb
Blood	50 ml	1.66 oz fl

Ingredients per 1000g (1 kg) of materials

Salt	12 g	2 tsp
Pepper	2.0 g	1 tsp
Pimentón	8.0 g	4 tsp
Oregano	2.5 g	4 tsp
Cloves, ground	0.5 g	¼ tsp

Instructions

Peel onions and cook in water for 60 minutes. Drain, cut in half and let cool.
Grind meat, fat and onions through 6 mm (1/4”) plate.
Mix all materials with salt, spices and blood together.
Stuff into 32-34 mm beef or pork casings. Make rings about 35-40 cm (13-16”) long or form links about 10 cm (4”) long.
Cook in water at 80° C (176° F) for 30 minutes.
Cool in air and refrigerate.

Notes

The sausage is ready to eat, but it can be served by frying, grilling or heating in water.
Allowable range of materials: onions at 50-75%, back fat and fat trimmings at 20-30%, blood at 3-5%.

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