Moronga is a blood sausage popular in Spanish speaking countries of Central America, Mexico, Cuba and Puerto Rico.

Pork skins100 g0.22 lb
Pork back fat or porkfat tri mmings100 g0.22 lb
Pork blood400 ml0.88 lb
Tomatoes, diced200 g0.44 lb
Onions, diced100 g0.22 lb
Jalapeńos, diced50 g0.11 lb
Flour50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper1.0 g1/2 tsp
Mint, peppermint, spearmint, chopped15 g2 Tbsp
Oregano, rubbed2.0 g2 tsp
Garlic3.5 g1 clove
  1. Cook skins in water (below the boiling point) until soft. Drain and cool.
  2. Grind skins through 1/8” (3 mm) plate.
  3. Cut fat into 1/4” (6 mm) cubes.
  4. Mix the fat, the skins, the blood and all ingredients together.
  5. Stuff loosely into 36 mm hog casings.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Place in cold water for 10 minutes.
  8. Dry briefly and refrigerate.

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