Morcilla Riojana de Arroz

Morcilla Riojana is a very popular blood sausage in La Rioja region of Spain. The sausage is black with visible specks of white rice.
Pork blood300 ml10 oz fl
Back fat or lard130 g4.58 oz
Onions140 g4.94 oz
Rice, cooked430 g15.16 oz
Ingredients per 1000g (1 kg) of materials
Salt9.0 g1.5 tsp
Black pepper2.0 g1 tsp
Cinnamon2.0 g1 tsp
Nutmeg0.5 g¼ tsp
  1. Chop onions and boil them. Cook rice.
  2. Grind back fat with 3 mm (1/8”) plate.
  3. Mix fat, onions, rice, blood and spices.
  4. Stuff into beef middles or large diameter pork casings. Form rings.
  5. Cook in water at 80° C (176° F) for 30 minutes.
The sausage can be eaten cold, fried or cooked.

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