Morcilla Asturiana - Traditional
Morcilla Asturiana is a popular blood sausage in the Asturias region of Spain. The sausage is heavily smoked so it is almost black when finished. Onions are added raw or precooked.
|Pork belly, back fat, lard||500 g||1.10 lb|
|Pork or beef blood||100 g||100 ml|
|Onions||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pimentón, sweet||10 g||5 tsp|
|Pimentón, hot||4.0 g||2 tsp|
|Oregano, dry||2.0 g||3 tsp|
- Cut meat into small pieces.
- Dice the onions. You can fry them in lard until glassy (optional step).
- Mix meats with onions and spices.
- Stuff into beef middles or 45 mm casing making 10-15 cm (4-6 inch) long links.
- Smoke with oak wood at 28-30° C (82-86° F) for 2 days than dry for additional 5 days decreasing temperature.
- Cook before serving.
Morcilla Asturiana is dried longer when it is added to Fabada Asturiana (bean stew).