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.

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