Moscancia, a sausage made with blood, suet, onions, pimentón and other spices, stuffed into beef casings and cooked. Occasionally made with sheep fat and garlic.
Pork fat300 g0.33 lb
Onions300 g0.66 lb
Pork blood400 ml0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot5.0 g2 tsp
Olive oil60 ml2 oz fl
  1. Grind pork fat through 3 mm (1/8") plate.
  2. Chop onions finely. Cook the onions in a frying pan in oil until glassy and golden. Cool.
  3. Mix ground fat, blood, onions, and spices.
  4. Stuff into 32-34 mm pork casings.
  5. Cook at 80° C (176° F) for 30 minutes.
  6. Refrigerate.
Cut the sausage into slices and serve over cooked rice.

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