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.
Back fat or hard fat trimmings200 g0.44 lb
Pumpkin300 g0.66 lb
Onions350 g0.77 lb
Pork blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pimentón10 g5 tsp
Coriander, ground2.0 g1 tsp
Thyme1.0 g1 tsp
Caraway, ground0.5 g¼ tsp
  1. Chop onions and cook in water for 30 minutes. Drain.
  2. Cut the pumpkin into halves, discard the seeds and boil for 20 minutes. Separate the pumpkin flesh from the skin.
  3. Grind fat through 8-10 mm (3/8”) plate.
  4. Mix all materials, spices and blood together. Hold for 24 hours in refrigerator.
  5. Stuff the mixture into 28-30 mm pork casings. Form 30 cm (12”) links or rings.
  6. Cook in water at 80° C (176° F) for 40 minutes.
  7. Cool in air.
The sausage is usually cooked and served hot.

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