Morcilla de Tocino
Spanish blood sausage made with with a large amount of fat.
|Back fat||500 g||1.10 lb|
|Pork skins||250 g||0.55 lb|
|Blood||250 ml||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #1||1.5 g||1/4 tsp|
|Black pepper||2.0 g||1 tsp|
|Marjoram||0.5 g||1/4 tsp|
|Oregano||0.5 g||1/4 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
- Keep blood warm in a double pot (arrangement baño de Maria) or in a bowl immersed in warm water.
- Cut/grind skins, cover with a little water and slow cook (below boiling point) until a gelatin paste is obtained.
- 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.
- In a warm bowl start mixing: fat cubes, gelatin (skins), spices, and blood. The mixture must be warm otherwise the gelatin will prematurely harden.
- Stuff warm mixture into 45-65 mm beef middles.
- Cook in water first at 90° C (194° F) for 15 minutes, then at 80° C (176° F) for 30-45 minutes.
- 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.
- Store at 10° C (53° F) or refrigerate.