Morcilla Francesa

Morcilla Francesa is a Spanish version of a French blood sausage.
Back fat, belly fat100 g0.22 lb
Blood500 ml1.10 lb
Skins250 g0.55 lb
Milk, full25 ml2 Tbsp
Onions, raw125 g0.27 lb
Ingredients per 1000g (1 kg) of materials
Salt30 g5 tsp
Black pepper1.0 g1/2 tsp
Marjoram0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
  1. Chop onions finely and fry in lard on small heat until glassy and golden.
  2. Dice fat into small cubes, place in a strainer and scald with hot water.
  3. Cut/grind skins, cover with a little water and slow cook (below boiling point) until a gelatin paste is obtained.
  4. Place a mixing bowl in warm water (arrangement type baño Maria) and start mixing: onions, fat cubes, gelatin, spices, milk and blood. The mixture must be warm otherwise the gelatin will prematurely harden.
  5. Stuff warm mixture into 36-40 mm pork or beef casings.
  6. Cook in water at 80° C (176° F) for 45 minutes, moving sausages around during first 15 minutes.
  7. Spread sausages on the table, cool and let the moisture evaporate.
  8. Refrigerate.

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