Morcilla Lebaniega

Morcilla Lebaniega is a blood sausage made in municipality of Liébana in Cantabria region of Spain. This short, large diameter sausage is made with blood, fat, red onions, spices and bread. It is aged between 2-3 months.
MaterialsMetricUS
Pork back fat350 g0.77 lb
Pork blood300 ml10 oz fl
Wheat bread (sopa de pan)*350 g0.77 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Black pepper2.0 g1 tsp
Red onions80 g1 small
Garlic7.0 g2 cloves
Oregano, dry2.0 g3 tsp
Instructions
  1. Soak stale wheat bread or rolls in water or bouillon. Drain and squeeze excess water out.
  2. Dice back fat into 6 mm (1/4”) cubes.
  3. Chop onions and fry in diced back fat until glassy.
  4. Add drained bread and all spices.
  5. Mix all together with blood.
  6. Stuff into pork caps, stomachs or bladders.
  7. Reinforce with butcher twine by lacing crosswise every 10 cm (4”).
  8. Cook at 80° C (176° F) for 2-3 hours.
  9. Hold at 12-15°C (53-59° F) for 2-3 months.
Notes
* bread soup (sopa de pan) is made all over Europe and South America, so there are countless variations. There are countless recipes on internet about making it. In short, unused stale bread is broken in smaller pieces and it is cooked in small amount of water or chicken stock. Salt, olive oil, pepper, garlic, sometimes cooked potato, egg or bacon are often added. The simplest version is to dissolve bouillon cube in water and soak bread in it (no cooking necessary.
The advantage of soaked dry bread is that it combines well with other ingredients. Fresh bread has to be broken into very small pieces otherwise it stands out in a cut sausage. In Cantabria, of course, a high quality and delicious local wheat bread will be used. Using bread for blood sausage is common occurrence in many countries, for example Polish blood sausage make with buckwheat groats is known as “Kaszanka”, but if made with bread or rolls it is called “Bułczanka” (the Polish word for roll is “bułka”).
There were food shortages in damaged by war countries and unused bread or rolls were always saved and later added to sausages or meat hamburgers. A quality wheat roll, like Portuguese roll, will dry out at room temperature and will not spoil, it has an indefinite life shelf.

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