Morcela de Cozer de Portalegre

Morcela de Cozer de PortalegreBlood is a Portuguese blood sausage from Portalegre region. Morcela de Cozer de Portalegre carries PGI, 1997 classification.

Fat: neck, butt, belly, jowls, back fat700 g1.54 lb
Blood300 g10 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Cumin2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.5 g1 clove
Red pepper paste*60 g2 oz
White wine60 ml2 oz fl
Water60 ml2 oz fl
  1. Make marinade: wine, water, salt and spices.
  2. Cut fat into 1/4” (6 mm) cubes. Mix fat with marinade and hold in refrigerator for 12 hours.
  3. Mix fat, red pepper paste (see below) and blood together.
  4. Stuff into 36 mm hog casings. Tie the ends together to form a 20” (50 cm) long ring.
  5. Cook in water at 80° C (176° F) for 45 minutes.
  6. Immerse sausages in cold water for 5 minutes.
  7. Cool in air and refrigerate.
* Red pepper paste (in Portuguese “massa de pimentão”) is an essential condiment in Portuguese cooking.
Home method for making red pepper paste (about 1 cup): 3 red bell peppers, 24 g (4 tsp) salt, 2 cloves of garlic, 1 fl oz (30 ml=2 Tbsp) olive oil.

Cut peppers into quarters. Remove the stems and seeds. Remove the white pulp from the inside of the peppers. Place peppers in a jar and sprinkle them with salt. Shake the jar. Leave uncovered for 24 hours at room temperature. Rinse the peppers and pat them dry with paper towel. Spread peppers on a pan and bake them for 20 minutes until the skins are charred and dark.Remove the tray and let the peppers cool. Remove the skins from the peppers, they come off easily. Using mixer blend the peppers with 2 garlic cloves adding gradually olive oil. The mixture should reach the consistency of a fine creamy paste.

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