Morcilla de Burgos
The traditional Morcilla Burgalesa is made without meat. The main ingredients are onions, rice, lard, blood and spices. The general consensus is that the sausage should be bland, greasy and spicy. Burgos is a city in northern Spain and the historic capital of Castile. Classic morcillas de Burgos are made with the locally grown Horcal onion which is the main ingredient. It is believed that this onion is what gives the sausage its character.
|Onions||450 g||0.99 lb|
|Rice, boiled||200 g||0.44 lb|
|Lard||200 g||0.44 lb|
|Pork blood||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika, sweet||10 g||5 tsp|
|Paprika, hot||10 g||5 tsp|
|Cayenne||0.5 g||1/4 tsp|
|Oregano, rubbed||1.0 g||1 tsp|
|Thyme, rubbed||1.0 g||1 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Cloves, ground||0.2 g||1/8 tsp|
|Anise, ground||0.2 g||1/8 tsp|
- Chop the onions finely.
- Mix onions with rice, spices and blood. Place lard in pot and apply low heat, stirring often. Whem the lard starts to melt mix it with other ingredients.
- Stuff into 36 mm hog casings making rings.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool and refrigerate.To serve, fry in butter or barbecue.