Meats and Sausages
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%.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 400 g | 0.88 lb |
| Heart, lungs, pancreas, stomach * | 200 g | 0.44 lb |
| Fat and fat trimmings | 200 g | 0.44 lb |
| Blood | 200 ml | 6.66 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Pepper | 4.0 | 2 tsp |
| Pimentón | 15.0 g | 2.5 Tbsp |
| Cumin | 1.0 g | ½ tsp |
| Garlic, diced | 7.0 g | 2 cloves |
Instructions
- Cook offal meat in water (below the boiling point) until soft. Drain and cool.
- Grind meats and fat through 6 mm (1/4”) plate.
- Mix meat and fat with salt and all spices. Hold for 12-24 hours in refrigerator.
- Stuff into 24-26 mm sheep casings or 34-36 mm pork casings. Make rings about 25 cm (10”) long.
- 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.
Notes
* 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.
Consume 34-36 mm sausages raw and 24-26 mm sausages fried or cooked.
