Morcilla Lustre Malagueña
Blood sausage that shines (lustre means "shine"). This basic and simple to make sausage is very popular in Malaga, Spain where it is often eaten with tomatoes and wheat rolls.
|Blood||1000 ml||1.05 qt|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3.5 tsp|
|Cumin, ground||6.0 g||3 tsp|
|Oregano, ground||6.0 g||3 tsp|
- Mix blood with salt and spices.
- Stuff into 36 mm pork casings. Slip the end of the casings over the narrow part of the funnel and pour the sausage mass into the casing forming one long sausage. Take twine and tie off the sausage into 20 cm (8") links leaving them together.
- Cook in water at 80° C (176° F) for 45 minutes.
- Cool and refrigerate.
Cook before serving. Remove the skin, slice the sausage into 12 mm (1/2") sections and dry them lightly in oil. In a skillet, fry some tomatoes, add tomato sauce, add sausage and bring to boil. Serve with bread.