Morcilla de Tocino

Spanish blood sausage made with with a large amount of fat.
Back fat500 g1.10 lb
Pork skins250 g0.55 lb
Blood250 ml0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #11.5 g1/4 tsp
Black pepper2.0 g1 tsp
Marjoram0.5 g1/4 tsp
Oregano0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
  1. Keep blood warm in a double pot (arrangement baño de Maria) or in a bowl immersed in warm water.
  2. Cut/grind skins, cover with a little water and slow cook (below boiling point) until a gelatin paste is obtained.
  3. Dice partially frozen back fat into 5 mm (1/4") cubes. Place cubes n a strainer and scald with hot water, 90° C (194° F). Drain in a strainer.
  4. In a warm bowl start mixing: fat cubes, gelatin (skins), spices, and blood. The mixture must be warm otherwise the gelatin will prematurely harden.
  5. Stuff warm mixture into 45-65 mm beef middles.
  6. Cook in water first at 90° C (194° F) for 15 minutes, then at 80° C (176° F) for 30-45 minutes.
  7. Immerse the sausages in cold water for 10 minutes, then hang in a cool room to cool and evaporate the moisture. Next day, cold smoke the sausages.
  8. Store at 10° C (53° F) or refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages