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 fat||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|
|Cure #1||1.0 g||1/4 tsp|
|Pimentón, sweet||15 g||2.5 Tbsp|
|Pimentón, hot||4.0 g||2 tsp|
|Oregano, dry||2.0 g||2 tsp|
- Dice fat into 6 mm (1/4") cubes.
- Chop the onions. Mix fat, blood, onions and spices together.
- Stuff into beef middles or 45 mm pork casing making 10-15 cm (4-6 inch) long links.
- 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).