Morcilla de Cordoba

Spanish blood sausage from the South of Spain.

MeatsMetricUS
Pork meat150 g0.33 lb
Back fat450 g0.99 lb
Blood400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Thyme, rubbed1.0 g1 tsp
Sweet pimentón (smoked Spanish paprika)6.0 g2 tsp
Oregano, rubbed1.0 g1 tsp
Instructions
  1. Grind meat through 1/4” (6 mm) plate.
  2. 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.
  3. Laddle the mixture loosely through a funnel into 36 mm hog casings. Tie into 12” (30 cm) rings.
  4. Place the sausages into a large pot with hot water. Cook at 80° C (176° F) for 35 minutes.
  5. Cool the sausages in cold water for 10 minutes.
  6. Remove from the water and place on the table so the moisture can evaporate.
  7. Refrigerate.

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