Delgadilla ("delgado" means thin in Spanish) is a slim Spanish blood sausage (morcilla) stuffed into sheep casings, popular around Miranda de Ebro, a city on the Ebro river in the province of Burgos in the autonomous community of Castile and León, Spain. Also popular in the autonomous community of La Rioja which lies to the northeast.

Rice, cooked500 g1.10 lb
Lard or fat trimmings350 g0.77 lb
Blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, black4.0 g2 tsp
Cloves, ground1.0 g1/2 tsp
Nutmeg2.0 g1 tsp
Cumin2.0 g1 tsp
Cinnamon2.0 g1 tsp
  1. Cook rice, but do not overcook.
  2. Grind fat or lard through 3 mm (1/8") plate.
  3. Mix rice, blood, fat and spices together.
  4. Stuff into 22-26 mm sheep casings forming long loops.
  5. Cook delgadillas in hot tomato sauce for 15 minutes. Serve hot with bread and poached or fried eggs, noodles or potatoes.
* If not planning to eat delgadillas soon, cook the sausages in water at 75-80° C (167-176° F) for 20 minutes. Refrigerate. Serve with hot tomato sauce.

Tomato sauce

Tomatoes 1 kg, 2.2 lb
1 onion 100 g, 0.22 lb
Garlic 7.0 g, 2 cloves
Pimentón, sweet 2.0 g, 1 tsp
Sugar 5.0 g, 1 tsp
Olive oil 60 ml, (2 oz fl, as needed)

Peel tomatoes, remove the seeds and dice into cubes.
Dice onions and garlic and fry in oil until golden. Add tomatoes and spices and slow-cook for 30 minutes, stirring once in a while.
Add delgadillas and cook for 15 minutes.
Serve hot with bread and poached or fried eggs, noodles or potatoes.

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