Morcilla de Cebolla

A very popular Spanish blood sausage made with a huge quantity of onions, some fat and blood.

Onions700 g1.54 lb
Pork back fat or fat trimmings150 g0.33 lb
Lard100 g3.5 oz
Blood50 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Sweet pimentón (smoked Spanish paprika)6.0 g2 tsp
Cayenne2.0 g1 tsp
Nutmeg2.0 g1 tsp
Cinnamon2.0 g1 tsp
Cloves, ground0.3 g1/8 tsp
Cumin2.0 g1 tsp
Garlic, minced7.0 g2 cloves
Bay leaf1
  1. Finely cut or grind through 1/8” (3 mm) plate the onions.
  2. Dice the back fat into 3/8” (10 mm) cubes.
  3. In a skillet warm up lard on low heat. Add the minced onions, half salt, minced garlic and one bay leaf. Cook uncovered on low heat for 2 hours until onions are glassy but not browned. Remove from the heat and place in a mixing bowl. Let it cool.
  4. Except fat, combine blood with all other ingredients and mix for 3 minutes. Add diced fat and mix for one more minute.
  5. Laddle the mixture loosely through a funnel into 36 mm hog casings. Tie into 12” (30 cm) rings.
  6. Place the sausages into a large pot with hot water. Cook at 80° C (176° F) for 35 minutes.
  7. Cool the sausages in cold water for 10 minutes.
  8. Remove from the water and place on the table so the moisture can evaporate.
  9. Refrigerate.
  10. To serve: panfry or grill.

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