Morcilla Lustre

Blood sausage that shines (lustre means "shine") is an English translation for this Spanish sausage which is made with cooked lungs, chopped heart, pork belly, cumin, parsley, and mint. All stuffed into natural or artificial casings and cooked.
MeatsMetricUS
Pork trimmings, lungs, heart, skins300 g0.66 lb
Pork belly300 g0.66 lb
Blood400 ml0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pimentón, sweet10 g5 tsp
Cumin2.0 g1 tsp
Mint, chopped5.0 g1 Tbsp
Parsley, chopped1 bunch3 Tbsp
Garlic3.5 g1 clove
Instructions
  1. Trim hearts of veins and connective tissue.
  2. Cook meats in water (below the boiling point) until soft.
  3. Grind meats through 3 mm (1/8") plate.
  4. Grind pork belly through 3 mm (1/8") plate.
  5. Mix meats, all ingredients and blood together.
  6. Stuff into 36 mm pork casings. Form loops 45 cm (16") long, tie the end with twine.
  7. Cook in water at 80° C (176° F) for 40 minutes.
  8. Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
Notes
Serve with potatoes, cabbage or fry in oil.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs