Morcilla Andaluz

Spanish blood sausage from Andalusia - the province in the south of Spain.

Onion650 g1.43 lb
Back fat, pork fat trimmings or lard250 g0.55 lb
Blood100 ml3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cumin2.0 g1 tsp
Pimentón5.0 g2.5 tsp
Garlic, finely diced3.5 g1 clove
Oregano, rubbed1.0 g1 tsp
Cilantro, finely cut1.0 g1 tsp
Cayenne0.3 g1/8 tsp
Cloves, ground0.3 g1/8 tsp
  1. Grind fat through 1/8” (3 mm) plate.
  2. Boil the onions until soft, drain and cut up into little cubes. Cool. Mix onions with blood.
  3. Place a frying pan on a low heat, add ground fat and melt it down, stirring often.
  4. In a bowl mix onions, liquid fat and spices together.
  5. Stuff into 36 mm hog casings making rings.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool and refrigerate.
  8. To serve, fry in butter or barbecue.

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