Meats and Sausages
Morcilla de Cordoba
Spanish blood sausage from the South of Spain.
| Meats | Metric | US |
|---|---|---|
| Pork meat | 150 g | 0.33 lb |
| Back fat | 450 g | 0.99 lb |
| Blood | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Thyme, rubbed | 1.0 g | 1 tsp |
| Sweet pimentón (smoked Spanish paprika) | 6.0 g | 2 tsp |
| Oregano, rubbed | 1.0 g | 1 tsp |
Instructions
- Grind meat through 1/4” (6 mm) plate.
- Dice the back fat into 3/8” (10 mm) cubes. Except fat, combine blood with all other ingredients and mix for 3 minutes. Add diced fat and mix for one more minute.
- Laddle the mixture loosely through a funnel into 36 mm hog casings. Tie into 12” (30 cm) rings.
- Place the sausages into a large pot with hot water. Cook at 80° C (176° F) for 35 minutes.
- Cool the sausages in cold water for 10 minutes.
- Remove from the water and place on the table so the moisture can evaporate.
- Refrigerate.
