Meats and Sausages
Morcilla Porteńa
Argentinian blood sausage. Buenos Aires locals are referred to as porteños
| Materials | Metric | US |
|---|---|---|
| Pork shoulder | 150 g | 0.33 lb |
| Pork back fat or pork fat trimmings | 100 g | 0.22 lb |
| Pork skins | 300 g | 0.66 lb |
| Pork blood | 200 ml | 0.44 lb |
| Onions | 150 g | 0.33 lb |
| Flour, general purpose | 50 g | 0.11 lb |
| Vital wheat gluten or whole wheat flour | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Oregano, rubbed | 2.0 g | 2 tsp |
| Thyme, rubbed | 1.0 g | 1/2 tsp |
| Cumin | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
Instructions
- Cook skins in hot water (below the boiling point) until soft. Drain and cool.
- Finely dice the onion. Scald in hot water for 5 minutes. Drain.
- Grind pork shoulder through 3/8 (10 mm) plate.
- Grind back fat, skins and onions through 1/4” (5 mm) plate.
- Mix ground meat, fat, skins with blood and all other ingredients.
- Stuff into 36 mm hog casings making rings.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool and refrigerate.
Notes
To serve, fry in butter or barbecue.
