Morcilla de la Sierra de Huelva

This Spanish blood sausage is popular in Sierra de Huelva, a municipality and the mountain range in the province of Huelva in Andalusia, Spain. Morcilla de la Sierra de Huelva is made with lean pork, blood, fat and a large proportion of offal meat. The proportion of meats can vary, but the blood should be applied at 7-20%.
Lean pork400 g0.88 lb
Heart, lungs, pancreas, stomach *200 g0.44 lb
Fat and fat trimmings200 g0.44 lb
Blood200 ml6.66 oz fl
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pepper4.02 tsp
Pimentón15.0 g2.5 Tbsp
Cumin1.0 g½ tsp
Garlic, diced7.0 g2 cloves
  1. Cook offal meat in water (below the boiling point) until soft. Drain and cool.
  2. Grind meats and fat through 6 mm (1/4”) plate.
  3. Mix meat and fat with salt and all spices. Hold for 12-24 hours in refrigerator.
  4. Stuff into 24-26 mm sheep casings or 34-36 mm pork casings. Make rings about 25 cm (10”) long.
  5. Dry 24-26 mm sausages for 15-20 days at 12-18° C (53-72° F), 80-85% humidity. Dry 34-36 mm sausages for 30-60 days at 12-18° C (53-72° F), 80-85% humidity.
* and any other leftovers like tongue, mask meat (face) or skins.
Consume 34-36 mm sausages raw and 24-26 mm sausages fried or cooked.

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