Morcilla Gallega (La Coruńa)

Morcilla Gallega from La Coruña is a Galician sweet blood sausage made with blood, sugar, onions and pine nuts (pińones). La Coruña is a city and municipality of Galicia, Spain. 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 also sweet fruits such as apples, figs or raisins.
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
  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 paste.
  7. Stuff into 30-50 mm natural casings.
  8. Cook in water at 80° C (176° F) for 30 minutes.
  9. Dry at 12-16° C (53-59 F), 75-85% humidity for 2 weeks.
  10. Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
In traditional production after cooking the sausage was hung in the kitchen for up to 5 months.
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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