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.
MaterialsMetricUS
Pork belly, back fat, lard500 g1.10 lb
Pork or beef blood100 g100 ml
Onions400 g0.88 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot4.0 g2 tsp
Oregano, dry2.0 g3 tsp
Instructions
  1. Cut meat into small pieces.
  2. Dice the onions. You can fry them in lard until glassy (optional step).
  3. Mix meats with onions and spices.
  4. Stuff into beef middles or 45 mm casing making 10-15 cm (4-6 inch) long links.
  5. Smoke with oak wood at 28-30° C (82-86° F) for 2 days than dry for additional 5 days decreasing temperature.
  6. Cook before serving.
Notes
Morcilla Asturiana is dried longer when it is added to Fabada Asturiana (bean stew).

Available from Amazon in paperback and eBook format

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