Morcilla de Álava

This rice and onions blood sausage originates in Álava, a province of Spain and a historical territory of the Basque Country.

MaterialsMetricUS
Onions450 g0.99 lb
Rice, cooked200 g0.44 lb
Pork fat200 g0.44 lb
Blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot4.0 g2 tsp
Oregano, dry2.0 g2 tsp
Garlic, diced7.0 g2 cloves
Cinnamon1.0 g1/2 tsp
Cloves, ground1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Instructions
  1. Cook the rice, but don’t overcook.
  2. Grind fat through 5 mm (1/4”) plate.
  3. Chop the onions finely and fry in a little lard until glassy. Remove from heat and stir in salt and spices.
  4. Add blood and rice and mix all together.
  5. Stuff into 36 mm pork casings.
  6. Cook in water at 80° C (176° F) for 40 minutes.
  7. Cool and refrigerate.
Notes
Serve cold, cooked, fried or grilled.

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