Morcilla Achorizada

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 trimmings300 g0.66 lb
Blood100 ml0.22 lb
Pork trimmings with attached fat200 g0.44 lb
Pork skins100 g0.22 lb
Offal meat: pork heart, lungs, stomach, diaphragm300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Pimentón, sweet20 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Oregano, ground1.0 g1/2 tsp
Smashed garlic3.5 g1 clove
  1. Cook heart, lungs, stomach, skins in hot water (below boiling point) until soft. Grind through 5 mm (1/4") plate.
  2. Grind meat and fat trimmings through 5 mm (1/4") plate.
  3. Dice hard fat (back fat) into 6 mm (1/4") cubes.
  4. Mix meat, fat and all ingredients together.
  5. Stuff into 30-32 mm pork or sheep casings.
  6. Dry in a low humidity, cool and well ventilated room, 12-15° C (53-59° F).

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