Morcilla Rondeńa

Morcilla Rondeńa is a blood sausage made with lard and seasoned with cloves, coriander, cumin, oregano, paprika and pepper. Ronda is a mountaintop city in Spain’s Malaga province of Andalusia region in Spain.
MeatsMetricUS
Lard600 g1.32 lb
Blood400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Pimentón, sweet6.0 g3 tsp
Oregano, dry1.0 g1 tsp
Coriander0.5 g1/4 tsp
Cumin0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Garlic, smashed3.5 g1 clove
Instructions
  1. Dice chilled lard into 10 mm (3/8”) cubes.
  2. Mix with all spices. Add slowly the blood mixing everything together.
  3. Stuff into 38-42 mm beef middles or pork casings. Form rings 35-40 cm (14-16”) long.
  4. Cook in water at 85° C (185° F) for 40 minutes.
  5. Dry at around 15° C (59° F) for 2 days.
  6. Store in oil or lard.
Notes
Consume raw, cooked or in stews.

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