Meats and Sausages
Morcilla de Despojos (Blood Sausage with Offal Meat)
Spanish blood sausage made with offal meat. Despejo means offal meat (liver, heart, lungs, kidneys), stomach, entrails - the less noble cuts of meat which spoil relatively fast.
| Materials | Metric | US |
|---|---|---|
| Dewlap | 250 g | 0.55 lb |
| Liver, heart, lungs | 375 g | 0.82 lb |
| Blood | 125 ml | 4.16 oz fl |
| Onions, raw | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 25 g | 4 tsp |
| Pimentón, sweet | 15 g | 7 tsp |
| Pimentón, hot | 12 g | 6 tsp |
| Parsley, chopped | 3.0 g | 1 Tbsp |
| Cloves, ground | 1.0 g | 1/2 tsp |
| Oregano | 0.5 g | 1/2 tsp |
| Mint | 0.5 g | 1/2 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
Instructions
- Cook liver, heart, lungs in water until soft. Drain and cool. Grind through 5 mm (1/4") plate.
- Chop the onion finely, place in a drain bag, place weight on top and let it drain for 6 hours.
- Cut dewlap and any fat into small cubes.
- Mix all meats, fat, onions, spices and blood together.
- Stuff into 5-65 mm beef middles.
- Smoke first day with hot smoke, then smoke/dry with cold smoke until sausages develop black color.
