Meats and Sausages
Morcilla Odolki or Odoloste
Morcilla Odolki also known as Odoloste is a popular blood sausage in País Vasco region of Spain. The sausage is made with onions and rice though leeks are also sometimes added. In Vasco-Castellan dialect the word Odolki or Odoloste denote “morcilla” which is blood sausage and the word “odol” signifies “blood.” Morcilla Odolki is a light-colored blood sausage due to its white colored ingredients: lard, rice, onions and a small proportion of blood (12%). Morcilla Odolki or Odoloste is very similar to Morcilla de Sangre de Oveja (Buscantza or Mondejos), another blood sausage made in the same region, but Morcilla de Sangre de Oveja is made with sheep blood and sheep meat.
| Materials | Metric | US |
|---|---|---|
| Pork blood | 120 ml | 4 oz fl |
| Onions | 600 g | 1.32 lb |
| Lard | 240 g | 8.4 oz |
| Rice, cooked | 40 g | 1.41 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Oregano, dry | 2.0 g | 3 tsp |
Instructions
- Cook the rice, but don't overcook. Cook onions and leeks (if used).
- Grind onions and lard through 6 mm (1/4”) plate.
- Mix all materials with spices and blood.
- Stuff into 32-36 mm hog casings forming 10 cm (4") links.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool and dry in the air.
- Store in refrigerator.
Notes
In some areas leeks are added.
