Morcilla Gallega (La Coruńa)

Morcilla Gallega is a galician sweet blood sausage made with blood, sugar, onions and pine nuts (pińones). Sweet blood sausage (morcilla dulce) is popular in many regions of Spain: Canaria, La Rioja, Castilla y Léon (Soria), Aragón, however, galician sausage is probably the sweetest as it contains not only sugar but sweet fruits such as apples, figs or raisins are often added as well.
MaterialsMetricUS
Blood300 g0.66 lb
Lard or back fat150 g0.33 lb
White bread (no crust)150 g0.33 lb
Sugar150 g0.33 lb
Onions30 g1.05 oz
Dry fruit (figs, raisins, nuts)200 g0.44 lb
Pine nuts20 g0.70 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Instructions
  1. If back fat is used freeze it partially then grind through 3 mm (1/8”) plate.
  2. Grind onions through 3 mm (1/8”) plate.
  3. Break nuts and figs into smaller pieces.
  4. Break bread into small chunks and mix with all ingredients and lard (except blood).
  5. Stir blood to prevent coagulation.
  6. Mix blood with sausage mass.
  7. Stuff into 36 mm hog casings.
  8. Cook in water at 80° C (176° F) for 30 minutes.
Notes
Morcilla Gallega is usually fried and often served with lightly grilled or fried apples.
There are versions of the sausage that include apples or potatoes.

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