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.
MaterialsMetricUS
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
Instructions
  1. Chop onions and boil them for 45 minutes. Drain and spread on the table to cool.
  2. Cook rice until semi-cooked.
  3. Grind fat with 6 mm (1/4”) plate.
  4. Mix fat, onions, rice, blood and spices.
  5. Stuff into 45-60 mm beef or pork casings. Form rings.
  6. Cook in water at 80° C (176° F) for 45-60 minutes.
Notes
The sausage can be eaten cold, fried or cooked.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs