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.
Onions650 g1.32 lb
Back fat and hard fat trimmings300 g0.55 lb
Blood50 ml1.66 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Pimentón8.0 g4 tsp
Oregano2.5 g4 tsp
Cloves, ground0.5 g¼ tsp
  1. Peel onions and cook in water for 60 minutes. Drain, cut in half and let cool.
  2. Grind meat, fat and onions through 6 mm (1/4”) plate.
  3. Mix all materials with salt, spices and blood together.
  4. 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.
  5. Cook in water at 80° C (176° F) for 30 minutes.
  6. Cool in air and refrigerate.
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%.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages