Fariñón also known as fariña is large thick blood sausage very popular in Candás, in Asturias region of Spain..
Pork back fat3000.66 lb
Onions300 g0.66 lb
Pork blood250 ml1 cup
Corn flour150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Black pepper2.0 g1 tsp
Pimentón10 g5 tsp
Oregano, rubbed3.0 g3 tsp
Parsley, chopped1 bunch3 Tbsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
  1. Cut back fat into 8-10 mm (3/8") pieces.
  2. Mix fat, chopped onion, oregano and chopped parsley together. Add blood and flour and mix again.
  3. Stuff into 50 mm pork or 60 mm beef middles.
  4. Cook in water at 80° C (176° F) for 90-120 minutes.
  5. To serve, cut into slices and fry until crispy.

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