Morcilla Serrana

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 pork600 g1.32 lb
Pork belly, jowls, fat meat trimmings200 g0.44 lb
Pork blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet20 g5 tsp
Pimentón, hot5.0 g2 tsp
Sugar2.0 g1/2 tsp
Oregano, ground2.0 g1 tsp
Garlic3.5 g1 clove
  1. Grind meat and fat through 10 mm (3/8") plate.
  2. Mix ground meat and fat with all ingredients and hold for 24 hours in refrigerator.
  3. Mix the mass with blood.
  4. Stuff into 40-50 mm natural casings, forming loops.
  5. Dry at 12-15° C (53-59° F) for 30-35 days, 75-85 % humidity.
  6. Store at <12° C (53° F), <70% humidity or refrigerate.

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Spanish Sausages

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