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.
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
  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.

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