Morcilla Serrana, also called fat blood sausage (morcilla gorda) is a blood sausage popular in Andalusia and Extremadura regions of Spain. Iberian pigs grow in oak forests in this part of the country so the sausage is made from iberian pork, belly, pepper, garlic, and pimentón. Stuffed into natural casings in a shape of a loop and dried for about a month.
|Lean iberian pork||600 g||1.32 lb|
|Pork belly, jowls, fat meat trimmings||200 g||0.44 lb|
|Pork blood||200 ml||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||20 g||5 tsp|
|Pimentón, hot||5.0 g||2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Oregano, ground||2.0 g||1 tsp|
|Garlic||3.5 g||1 clove|
- Grind meat and fat through 10 mm (3/8") plate.
- Mix ground meat and fat with all ingredients and hold for 24 hours in refrigerator.
- Mix the mass with blood.
- Stuff into 40-50 mm natural casings, forming loops.
- Dry at 12-15° C (53-59° F) for 30-35 days, 75-85 % humidity.
- Store at <12° C (53° F), <70% humidity or refrigerate.