Fariñon

Fariñón also known as fariña is large thick blood sausage very popular in Candás, in Asturias region of Spain..
MaterialsMetricUS
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
Instructions
  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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs