Morcilla de Tocino

Spanish blood sausage made with with a large amount of fat.
MeatsMetricUS
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
Instructions
  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.

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