Morcilla Vasca - Argentinian
Morcilla Vasca is an Argentinian sweet blood sausage, not to be confused with Morcilla Vasca from Spain.
|Dry wheat rolls or bread||300 g||0.66 lb|
|Wheat flour||100 g||0.22 lb|
|Blood||450 ml||0.99 lb|
|Sugar||100 g||0.22 lb|
|Onions||50 g||1 small|
Ingredients per 1000g (1 kg) of materials
|Salt||6.0 g||1 tsp|
|White pepper||1.0 g||1/2 tsp|
|Pine nuts||15 g||1/2 oz|
|Raisins||15 g||1/2 oz|
|Figs, chopped||15 g||1/2 oz|
|Crushed walnuts||15 g||1/2 oz|
|Cinnamon||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Star anise, ground||0.5 g||1/4 tsp|
|Thyme, ground||1.0 g||1/2 tsp|
|Oil, for frying onion||30 ml||2 Tbsp|
- Break or slice dry bread into smaller pieces.
- Chop onions finely and fry in oil, lard or butter until golden, but not brown.
- 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.
- Mix nuts, spices, sugar, flour, onions, bread and blood together.
- Stuff into 36 mm pork casings making rings about 30 cm (12") long. Tie the ends together.
- Cook in water at 80° C (176° F) for 45 minutes.
- 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.