Morcilla de Sangre de Oveja-Buskantza, Mondejos

Morcilla de Sangre de Oveja (blood sausage made with sheep blood) is a popular blood sausage in the País Vasco region of Spain. The sausage is made with sheep meat and sheep blood, onions and rice. It is very similar to Morcilla Odolki u Odoste, another blood sausage made in the same region, however Morcilla Odolki u Odoste is made with pork blood and pork fat.
MaterialsMetricUS
Sheep blood120 ml4 oz fl
Sheep meat240 g0.5 lb
Onions600 g1.32 lb
Rice40 g0.70 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper12 g6 tsp
Oregano2.5 g4 tsp
Instructions
  1. Cook rice. Cook onions.
  2. Grind onions and strips of sheep meat through 6 mm (1/4”) plate.
  3. Mix all materials with spices and blood.
  4. Stuff into 32-36 mm sheep casings forming long coil.
  5. Cook in water at 80° C (176° F) for 30 minutes.
  6. Dry in air. The sausage is ready to eat.
  7. Store in refrigerator.
Notes
Serve cooked or fried with red chilis (pimientos rojos) or in stews.

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