Morcilla de Lengua

Spanish version of a blood sausage made with tongue. Blood sausages made with tongue are characterized by large chunks of tongue and visible cubes of white fat in different sizes.
MeatsMetricUS
Back fat300 g0.66 lb
Pork skins200 g0.44 lb
Pork tongue300 g0.66 lb
Blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Cure #12.0 g1/3 tsp
Black pepper2.0 g1 tsp
Marjoram0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Instructions
  1. Dice tongue into 15-20 mm (1/2-3/4") cubes. Mix with 1/3 salt and 1/3 cure#1 and place for 24 hours in refrigerator. The tongues will develop a nice red color.
  2. Cut/grind skins, cover with a little water and slow cook (below boiling point) until a gelatin paste is obtained.
  3. Dice partially frozen back fat into 6-8 mm (1/4-3/8") cubes. Place cubes n a strainer and scald them briefly with hot water, 90° C (194° F) what will remove any melted fat.
  4. Keep blood warm in a double pot (arrangement baño de Maria) or in a bowl immersed in warm water.
  5. In a warm bowl start mixing: tongue cubes, fat cubes, gelatin (skins), spices, and blood. The mixture must be warm otherwise the gelatin will prematurely harden.
  6. Stuff warm mixture into 80-120 mm beef cap end or pork blind caps (caecum).
  7. Cook in water first at 90° C (194° F) for 15 minutes, then at 80° C (176° F) for 60-90 minutes.
  8. Immerse the sausages in cold water for 30 minutes. Insert the sausage between two wooden boards, and place a heavy weight on top one. Hold for 24 hours at low temperature or in refrigerator. Then, cold smoke (optional step) for 6 hours.
  9. Store at 10° C (53° F) or refrigerate.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish