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.

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
  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.
Serve fried or cooked.

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