Morcilla de Valladolid

Morcilla de Valladolid originates in Valladolid, a city in Spain and the de facto capital of the autonomous community of Castile and León region in Spain. Like other morcillas produced in Castilla-León region (Morcilla de Burgos, Morcilla de Cebolla de León) this blood sausage is made with rice, onions, fat and blood.

MaterialsMetricUS
Rice410 g0.90 lb
Kidney fat or lard290 g0.64 lb
Onion200 g0.44 lb
Blood100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, black1.0 g1/2 tsp
Cloves, ground0.25 g1/8 tsp
Pimentón, sweet6.0 g3 tsp
Oregano, ground1.0 g1/2 tsp
Instructions
  1. Cook the rice, but do not overcook.
  2. Dice fat into 10-12 mm (3/8-1/2”) cubes.
  3. Chop the onions.
  4. Mix rice, onions, fat, blood and spices.
  5. Stuff into 40-70 mm pork or beef casings. Make links 20 cm (8”) long or form rings.
  6. Cook in water at 80° C (176° F) for 40-60 minutes.
  7. Immerse for 10 minutes in cold water. Air dry and refrigerate.
Notes
Serve fried or cooked.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish