Morcilla de Calabaza (Pumpkin Blood Sausage)

Pumpkin blood sausage is not cooked, just scaled shortly and then dried. Sausages made with pumpkin flash, whether morcillas or chorizos, dry well and are characterized by a long shelf life.
Fat: fat trimmings, back fat, belly600 g1.32 lb
Pork blood100 ml0.22 lb
Pumpkin, cooked and drained300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Pepper, black4.0 g2 tsp
Pimentón, sweet35 g6 Tbsp
Pimentón, hot5.0 g1 Tbsp
Oregano1.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
  1. Cut fat trimmings into small cubes.
  2. Make pumpkin puree, place in a drain bag and drain for 6 hours or overnight.
  3. Mix fat, blood, pumpkin and spices.
  4. Stuff into 36-40 mm pork or beef casings.
  5. Cook in water at 80° C (176° F) for 15 minutes.
  6. Dry in air to evaporate moisture. Dry at 12-15° C (53-59° F) for 2 weeks.
  7. Store at <12° C (53° F) or refrigerate.
To make 1 kg of cooked pumpkin you need about 4 kg of raw pumpkin.

Pumpkin puree: cut pumpkin into smaller sections, remove seeds and fiber. Cook pumpkin for 25 minutes in water, 15 minutes in steam or bake for 30 minutes at 176° C (350° F). Remove the skin (it peels off easily) and cut the pieces into smaller parts. Place the pumpkin flesh in food processor and emulsify it into the puree. Don’t add any water as pumpkin has plenty of it. Place pumpkin puree in a draining bag, place some weight on top and let it drain overnight.

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