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.
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
  1. Cut fat into small pieces.
  2. Mix with all spices. Add slowly 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 80° C (176° F) for 45 minutes.
  5. Dry at 15° C (59° F) for 2 days.
  6. Refrigerate.
Consume raw, cooked or in stews.
In traditional production the sausages were stored in oil or lard.

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