Morcilla achorizada is a popular blood sausage around Cordoba. The name is derived from chorizo as both sausages contain pimentΌn. both are dried and look somewhat similar on outside.
|Back fat, fat trimmings||300 g||0.66 lb|
|Blood||100 ml||0.22 lb|
|Pork trimmings with attached fat||200 g||0.44 lb|
|Pork skins||100 g||0.22 lb|
|Offal meat: pork heart, lungs, stomach, diaphragm||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Pimentón, sweet||20 g||4 Tbsp|
|Pimentón, hot||2.0 g||1 tsp|
|Oregano, ground||1.0 g||1/2 tsp|
|Smashed garlic||3.5 g||1 clove|
- Cook heart, lungs, stomach, skins in hot water (below boiling point) until soft. Grind through 5 mm (1/4") plate.
- Grind meat and fat trimmings through 5 mm (1/4") plate.
- Dice hard fat (back fat) into 6 mm (1/4") cubes.
- Mix meat, fat and all ingredients together.
- Stuff into 30-32 mm pork or sheep casings.
- Dry in a low humidity, cool and well ventilated room, 12-15° C (53-59° F).