Meats and Sausages
Morcilla Francesa
Morcilla Francesa is a Spanish version of a French blood sausage.
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
- Refrigerate.
