Meats and Sausages
Morcilla Toledana
In addition to typical ingredients like blood, fat and onions, Morcilla Toledana contains pumpkin which gives it a different personality. Adding pumpkin to a sausage is fairly common, it is included, for example, in Spanish Chorizo de Calabaza or in Portuguese Chouriço de Abóbora de Barroso-Montalegre which carries the prestigious PGI award. As its name implies Morcilla Toledana originates in Toledo, a city and municipality located in central Spain; it is the capital of the province of Toledo and the autonomous community of Castile–La Mancha region.
| Materials | Metric | US |
|---|---|---|
| Back fat or hard fat trimmings | 200 g | 0.44 lb |
| Pumpkin | 300 g | 0.66 lb |
| Onions | 350 g | 0.77 lb |
| Pork blood | 150 ml | 5 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pimentón | 10 g | 5 tsp |
| Coriander, ground | 2.0 g | 1 tsp |
| Thyme | 1.0 g | 1 tsp |
| Caraway, ground | 0.5 g | ¼ tsp |
Instructions
- Chop onions and cook in water for 30 minutes. Drain.
- Cut the pumpkin into halves, discard the seeds and boil for 20 minutes. Separate the pumpkin flesh from the skin.
- Grind fat through 8-10 mm (3/8”) plate.
- Mix all materials, spices and blood together. Hold for 24 hours in refrigerator.
- Stuff the mixture into 28-30 mm pork casings. Form 30 cm (12”) links or rings.
- Cook in water at 80° C (176° F) for 40 minutes.
- Cool in air.
Notes
The sausage is usually cooked and served hot.
