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.
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
  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.
Serve with potatoes, cabbage or fry in oil.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

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