Morcilla Francesa is a Spanish version of a French blood sausage.
|Back fat, belly fat||100 g||0.22 lb|
|Blood||500 ml||1.10 lb|
|Skins||250 g||0.55 lb|
|Milk, full||25 ml||2 Tbsp|
|Onions, raw||125 g||0.27 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||30 g||5 tsp|
|Black pepper||1.0 g||1/2 tsp|
|Marjoram||0.5 g||1/4 tsp|
|Nutmeg||0.5 g||1/4 tsp|
- Chop onions finely and fry in lard on small heat until glassy and golden.
- Dice fat into small cubes, place in a strainer and scald with hot water.
- Cut/grind skins, cover with a little water and slow cook (below boiling point) until a gelatin paste is obtained.
- 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.
- Stuff warm mixture into 36-40 mm pork or beef casings.
- Cook in water at 80° C (176° F) for 45 minutes, moving sausages around during first 15 minutes.
- Spread sausages on the table, cool and let the moisture evaporate.