Morcilla de Calabaza de Mezcla (Blood Sausage with Pumpkin, Rice and Onions)

Blood sausage made with pumpkin, pork blood, back fat, onions and spices. All stuffed into natural or artificial casings and cooked.
Pork back fat200 g0.44 lb
Blood200 ml0.44 lb
Pumpkin300 g0.66 lb
Cooked rice100 g0.22 lb
Onions100 g0.22 lb
Potatoes100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot6.0 g3 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.5 g1/4 tsp
Cumin1.0 g1/2 tsp
Oregano, rubbed2.0 g2 tsp
Garlic, diced3.5 g1 clove
Parsley, chopped1 bunch3 Tbsp
Mint, chopped1 tsp1 tsp
  1. Dice onions and cook in water for 45 minutes. Drain. Spread on the table and let the steam and the moisture to evaporate.
  2. 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.
  3. Cook the rice.
  4. Boil potatoes and drain them.
  5. Grind fat through 3 mm (1/8") plate.
  6. Grind the pumpkin, onions and potatoes through 3 mm (1/8") plate.
  7. Except blood, mix everything together: fat, spices, pumpkin, potatoes and rice. Add finally the blood and mix all together.
  8. Stuff into 36 mm pork casings forming U-shaped loops about 50 cm (20") long. Tie the ends together with twine.
  9. Dry at 12-15° C (53-59° F), 75-85% humidity for 30 days.
  10. Store at <12° C (53° F), <70% humidity or refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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