Meats and Sausages
Moronga
Moronga is a blood sausage popular in Spanish speaking countries of Central America, Mexico, Cuba and Puerto Rico.
| Materials | Metric | US |
|---|---|---|
| Pork skins | 100 g | 0.22 lb |
| Pork back fat or porkfat tri mmings | 100 g | 0.22 lb |
| Pork blood | 400 ml | 0.88 lb |
| Tomatoes, diced | 200 g | 0.44 lb |
| Onions, diced | 100 g | 0.22 lb |
| Jalapeńos, diced | 50 g | 0.11 lb |
| Flour | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Mint, peppermint, spearmint, chopped | 15 g | 2 Tbsp |
| Oregano, rubbed | 2.0 g | 2 tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Cook skins in water (below the boiling point) until soft. Drain and cool.
- Grind skins through 1/8” (3 mm) plate.
- Cut fat into 1/4” (6 mm) cubes.
- Mix the fat, the skins, the blood and all ingredients together.
- Stuff loosely into 36 mm hog casings.
- Cook in water at 80° C (176° F) for 35 minutes.
- Place in cold water for 10 minutes.
- Dry briefly and refrigerate.
