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.
Dewlap250 g0.55 lb
Liver, heart, lungs375 g0.82 lb
Blood125 ml4.16 oz fl
Onions, raw250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt25 g4 tsp
Pimentón, sweet15 g7 tsp
Pimentón, hot12 g6 tsp
Parsley, chopped3.0 g1 Tbsp
Cloves, ground1.0 g1/2 tsp
Oregano0.5 g1/2 tsp
Mint0.5 g1/2 tsp
Garlic, smashed3.5 g1 clove
  1. Cook liver, heart, lungs in water until soft. Drain and cool. Grind through 5 mm (1/4") plate.
  2. Chop the onion finely, place in a drain bag, place weight on top and let it drain for 6 hours.
  3. Cut dewlap and any fat into small cubes.
  4. Mix all meats, fat, onions, spices and blood together.
  5. Stuff into 5-65 mm beef middles.
  6. Smoke first day with hot smoke, then smoke/dry with cold smoke until sausages develop black color.

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