Morcilla Extremeńa de Badajoz
Morcilla Extremeńa de Badajoz originates in Extremadura, a western Spanish region bordering Portugal which comprises the provinces of Cáceres and Badajoz. Morcillas of all types are popular in Extremadura and often include filler material such as potatoes (Morcilla Extremeńa Patatera) or pumpkin (Morcilla Extremeńa de Calabaza).
|Pork belly||850 g||1.87 lb|
|Pork blood||150 ml||5 oz fl|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón||20 g||3 Tbsp|
|Oregano, dry||2.0 g||2 tsp|
|Coriander||2.0 g||1 tsp|
|Garlic, diced||7.0 g||2 cloves|
- Grind pork belly through 6 mm (1/4”) plate.
- Mix ground meat with blood and spices.
- Stuff into 28-32 mm pork casings forming 30 cm (12”) rings. Tie the ends together.
- Dry at around 15° C (59° F) for 3 weeks.
Consume cooked, fried or in stews.