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.
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
  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.
The sausage is usually fried when served.

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