Morcilla Asturiana

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
Back fat, kidney fat500 g1.10 lb
Pork or beef blood100 g100 ml
Onions400 g0.88 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #11.0 g1/4 tsp
Pimentón, sweet15 g2.5 Tbsp
Pimentón, hot4.0 g2 tsp
Oregano, dry2.0 g2 tsp
Instructions
  1. Dice fat into 6 mm (1/4") cubes.
  2. Chop the onions. Mix fat, blood, onions and spices together.
  3. Stuff into beef middles or 45 mm pork casing making 10-15 cm (4-6 inch) long links.
  4. Start smoking with oak wood at 28-30° C (82-86° F), high humidity. As the smoking progresses start lowering temperature and humidity. This process continues for 6-7 days.
Notes
Occasionally, the onions are diced and cooked in water. Then, they are drained, placed on the table and cooled. Morcilla Asturiana is dried longer when it is added to Fabada Asturiana (bean stew).

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages