Morcilla de Cordoba

Spanish blood sausage from the South of Spain.

Ingredients per 1000g (1 kg) of meat

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.