Morcilla Vasca - Argentinian

This Morcilla Vasca is an Argentinian sweet blood sausage, not to be confused with Morcilla Vasca from Spain.

Dry wheat rolls or bread300 g0.66 lb
Wheat flour100 g0.22 lb
Blood450 ml0.99 lb
Sugar100 g0.22 lb
Onions50 g1 small
Ingredients per 1000g (1 kg) of materials
Salt6.0 g1 tsp
White pepper1.0 g1/2 tsp
Pine nuts15 g1/2 oz
Raisins15 g1/2 oz
Figs, chopped15 g1/2 oz
Crushed walnuts15 g1/2 oz
Cinnamon2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Star anise, ground0.5 g1/4 tsp
Thyme, ground1.0 g1/2 tsp
Oil, for frying onion30 ml2 Tbsp
  1. Break or slice dry bread into smaller pieces.
  2. Chop onions finely and fry in oil, lard or butter until golden, but not brown.
  3. Mix salt, sugar and spices with blood. Add bread, onions and nuts and mix together. Add flour and mix all together. If the mixture is too thick add a little water.
  4. Mix nuts, spices, sugar, flour, onions, bread and blood together.
  5. Stuff into 36 mm pork casings making rings about 30 cm (12") long. Tie the ends together.
  6. Cook in water at 80° C (176° F) for 45 minutes.
  7. Cool in cold water for 15 minutes. Remove from water and let the moisture evaporate.
To serve fry in oil and butter on both sides. Cut in slices and sprinkle with powdered sugar.

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