Morcilla Porteńa

Argentinian blood sausage. Buenos Aires locals are referred to as porteños

Pork shoulder150 g0.33 lb
Pork back fat or pork fat trimmings100 g0.22 lb
Pork skins300 g0.66 lb
Pork blood200 ml0.44 lb
Onions150 g0.33 lb
Flour, general purpose50 g0.11 lb
Vital wheat gluten or whole wheat flour50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Oregano, rubbed2.0 g2 tsp
Thyme, rubbed1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
  1. Cook skins in hot water (below the boiling point) until soft. Drain and cool.
  2. Finely dice the onion. Scald in hot water for 5 minutes. Drain.
  3. Grind pork shoulder through 3/8 (10 mm) plate.
  4. Grind back fat, skins and onions through 1/4” (5 mm) plate.
  5. Mix ground meat, fat, skins with blood and all other ingredients.
  6. Stuff into 36 mm hog casings making rings.
  7. Cook in water at 80° C (176° F) for 35 minutes.
  8. Cool and refrigerate.
To serve, fry in butter or barbecue.

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