Morcilla de Arroz

Every country with a rich tradition in sausage making has its own version of blood sausage with rice and so does Spain.
Pork fat: kidney fat, back fat, belly fat, fat trimmings250 g0.55 lb
Rice, cooked100 g0.22 lb
Blood400 ml0.88 lb
Onions250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g4.5 tsp
Pimentón, sweet20 g3.5 Tbsp
Anise, ground1.0 g1/2 tsp
Cinnamon1.0 g1/2 tsp
  1. Cook rice until semi-done, don't overcook.
  2. Chop the onions and fry in a little fat on small fire until glassy and gold, then add rice and mix together. Take off the heat and let cool.
  3. Add spices and blood and mix all well together.
  4. Stuff loosely (the rice may expend) into 45-50 mm pork middles.
  5. Cook in water at 80º C (176º F) for 50-60 minutes.
  6. Immerse in cold water for 10 minutes, then spread on the table or hang to let the moisture evaporate.
  7. Refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages