Morcilla de Cebolla de León

Blood sausages are very popular in Castlla-León region of Spain: Morcilla de Burgos, Morcilla de Valladolid or Morcilla De Cebolla de León. Morcilla de Cebolla de León is made with blood, lard or kidney fat and rice, although many Spanish sources insist that the real Morcilla de Cebolla from León should be made with only two basic materials: onions and pork blood. There are 96 varieties Spanish onions, Morcilla de Cebolla de León is usually made with an early onion maturing in May-June known as “babosa” onion. It is a mild white onion with a large amount of moisture.
Onions700 g1.54 lb
Kidney fat or lard160 g0.35 lb
Blood100 ml3.33 oz
Rice40 g1.41 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Black pepper4.0 g2 tsp
Pimentón, sweet12 g6 tsp
Cinnamon1.0 g½ tsp
Aniseed, ground0.5 g1/4 tsp
  1. Cut fat into 18 mm (3/4”) pieces.
  2. Dice onions into 18 mm (3/4”) cubes. Place in a boiling water and cook for 80 minutes. Add rice, lower the heat and cook for 20 minutes more. Drain.
  3. Mix fat, onions, spices and blood together.
  4. Stuff into 30-40 mm beef or pork casings. Form links 15-18 cm (6-7”) long.
  5. Cook in water at 85° C (185° F) for 30 minutes.
  6. Drain and cool in air.
Cook by boiling, frying or grilling before serving.
Local "babosa" onion is preferred for this sausage.

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