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

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