Morcilla Dulce de Soria

Sweet blood sausage of Soria is a popular product of Soria province in Spain’s central Castile and León region. The sausage consists of pork blood, lard, rice, sugar, dry fruits, bread, salt and spices.
Pork blood300 ml0.55 lb
Lard300 g0.66 lb
Rice, cooked250 g0.55 lb
Wheat bread, dry150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Sugar20 g4 tsp
Raisins30 g1 oz
Pine nuts, fried30 g1 oz
Cinnamon1.0 g1/2 tsp
Star anise, ground0.5 g1/4 tsp
  1. Cook the rice.
  2. Fry pine nuts in butter or lard until light brown.
  3. Break or slice dry bread thinly.
  4. Mix lard with all spices, then add rice, bread, raisins, nuts and blood and mix all together.
  5. Stuff into 36 mm pork casings forming 40 cm (16") long loops. Tie the ends together.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Immerse for 10 minutes in cold water. Air dry and refrigerate.
Serve with vegetables, bean stews, lentils or pastry.

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