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.
|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|
- 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 6 mm (1/4”) 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 30 minutes.
- Cool in air.
The sausage is usually cooked and served hot.