Morcilla de Arroz (Castellón de la Plana)

Adding rice or onions to blood sausages is a common practice. This thick and short blood sausage contains both, the rice and the onions and is very popular in Castellón de la Plana, the capital city of the province of Castellón, in the Valencian region of Spain, by the Mediterranean Sea.
MaterialsMetricUS
Rice, cooked400 g0.88 lb
Blood200 g0.44 lb
Fat, lard300 g0.66 lb
Onions100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Black pepper4.0 g2 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.3 g1/8 tsp
Coriander1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Oregano, dry2.0 g2 tsp
Instructions
  1. Cook rice. Chop onions finely.
  2. Mix rice with blood, spices and lard or ground fat.
  3. Stuff into 35-40 mm beef casings, linking every 10 cm (4”).
  4. Cook in water at 80° C (176° F) for 30 minutes.
  5. Refrigerate.
Notes
The sausage is usually fried when served.

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