Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Pork blood | 300 ml | 10 oz fl |
| Back fat or lard | 130 g | 4.58 oz |
| Onions | 140 g | 4.94 oz |
| Rice, cooked | 430 g | 15.16 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 9.0 g | 1.5 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Cinnamon | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | ¼ tsp |
Instructions
- Chop onions and boil them for 45 minutes. Drain and spread on the table to cool.
- Cook rice until semi-cooked.
- Grind fat with 6 mm (1/4”) plate.
- Mix fat, onions, rice, blood and spices.
- Stuff into 45-60 mm beef or pork casings. Form rings.
- Cook in water at 80° C (176° F) for 45-60 minutes.
Notes
The sausage can be eaten cold, fried or cooked.
