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.
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
  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.
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).

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