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

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