Morcilla de Picaro

Morcilla de Picaro originates in region of Murcia in Spain. The sausage contains typical ingredients such as fat, blood and onions, however, it is aromatized with oregano, cloves and cinnamon. Presentation of Morcilla de Picaro is very attractive as it is in a shape of a string of round balls.
Back fat, lard350 g0.77 lb
Pork blood200 ml6.66 oz fl
Onions450 g0.99 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pimentón6.0 g3 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.3 g1/8 tsp
Oregano, dry3.0 g3 tsp
Pine nuts28 g1 oz
  1. Peel the onions. Cook in water for 60 minutes, then drain and cool.
  2. Grind lard and onions through 3 mm (1/8”) plate.
  3. Mix onions, lard, blood, salt, spices and nuts together.
  4. Stuff into 40-45 mm pork middles making 4-6 cm (2”) balls. Keep 4 balls in one string.
  5. Cook in water at 80° C (176° F) for 20 minutes.
  6. Cool and store in refrigerator.
Serve fried, grilled or in stews.

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