Morcilla de Pan (Blood Sausage with Bread)

Every country with a rich tradition in sausage making has its own version of blood sausage with bread and so does Spain.
Pork fat: kidney fat, back fat, belly fat, fat trimmings300 g0.66 lb
Dry wheat bread or rolls300 g0.66 lb
Blood200 ml0.44 lb
Onions, raw, chopped200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Pimentón, sweet12 g6 tsp
Cumin2.0 g1 tsp
Cloves0.3 g1/8 tsp
  1. Slice dry bread very thinly. Melt the fat in skillet. Add onions, spices and bread and mix together. Remove from heat.
  2. Add blood and mix all together. Hold in refrigerator for 24 hours.
  3. Stuff into 36-40 mm pork casings.
  4. Cook in water at 80º C (176º F) for 40 min.
  5. Hang in a cool place to dry.
  6. Refrigerate.

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Spanish Sausages

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