Meats and Sausages
Morcilla de Tocino
Spanish blood sausage made with with a large amount of fat.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
