Morcilla de Cebolla (Blood Sausage with Onions)
A large number of Spanish blood sausages is made with filler material such as onions, rice, bread or pumpkin. Following blood, onions are the next most popular ingredient in blood sausages anywhere. In difference to other sausage types where a small amount of raw or powdered onion is added for flavor, in Spanish blood sausages onion becomes an important ingredient and is added in substantial amount. This is a basic recipe for making a typical blood sausage with onions.
|Pork fat, lard||175 g||0.38 lb|
|Pork blood||125 ml||4.16 fl oz|
|Onions, cooked*||700 g||1.54 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||21 g||3.5 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||8.0 g||4 tsp|
|Pimentón, hot||8.0 g||4 tsp|
|Cilantro, ground||1.0 g||1/2 tsp|
|Oregano, ground||1.0 g||1/2 tsp|
|Caraway||1.0 g||1/2 tsp|
|Garlic, smashed||3.0 g||1 clove|
- Dice the onion and cook in water for 30-45 minutes adding a little salt. Drain and cool.
- Dice fat (lard) into cubes.
- Mix fat, onions, blood and spices.
- Stuff into 36-40 mm pork or beef casings.
- Immerse sausages into boiling water and cook at 80° C (176° F) for 45 minutes.
- Immerse in cold water for 10 minutes, then cool in air and refrigerate.
* it takes about 5 parts of raw onions to produce one part of cooked onion. In this case 700 x 5 = 3,500 g = 3.5 kg