Morcilla Dulce Canaria

Morcilla Dulce Canaria is a sweet blood sausage immensely popular in Canary Islands, an autonomous region of Spain. There are seven main islands: Tenerife, Fuerteventura, Gran Canaria, Lanzarote, La Palma, La Gomera and El Hierro. Sweet blood sausages are available on all islands although some differences in sausage recipes can be expected due to local preference. This blood sausage is very popular in the city of Santa Cruz de Tenerife, the capital of Santa Cruz de Tenerife province. Morcilla Dulce and Chorizo Rojo de Teror (Sweet Chorizo from Teror) are the two most popular sausages in Canary Islands.
Lean pork (shoulder butt)190 g0.41 lb
Lard120 g0.26 lb
Sweet potato130 g0.28 lb
Blood560 ml18.66 oz fl
Ingredients per 1000g (1 kg) of materials
Sugar15 g1 Tbsp
Raisins15 g½ oz
Almonds, sliced30 g1 oz
Oregano, dry2.0 g2 tsp
Thyme, dry1.0 g1 tsp
Cinnamon1.0 g½ tsp
Nutmeg0.3 g1/8 tsp
Cloves, ground0.3 g1/8 tsp
Aniseed0.3 g1/8 tsp
Bread, crushed2 slices2 slices
  1. Dice lean pork into 6 mm (1/4”) cubes or grind through 6 mm plate.
  2. Dice cold lard into 6 mm cubes.
  3. Dice uncooked sweet potato into 6 mm (1/4”) cubes.
  4. Slice almonds into 3 mm (1/8”) wafers or crush into large pieces.
  5. Mix ground meats with all ingredients slowly adding blood. Hold the mixture at room temperature, approximately at 16° C (59° F), 75% humidity, for 6 hours.
  6. Stuff into 40 mm pork casings, forming continuous 10 cm (4”) links.
  7. Cook at 65° C (149° F) for 25 minutes.
  8. Immerse in cold water for 10 minutes.
  9. Hang in air for 2-3 hours.
  10. Store in refrigerator.
Mint is also sometimes added.
The sausage is usually served fried.

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Spanish Sausages

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