This sweet blood sausage is popular in Canary Island and in La Rioja. As with any recipe, it comes in many versions, according to the region it is made, but generally contains almonds, and aromatic spices as cinnamon and star anise. Included may also be raisins, pine nuts, cloves and nutmeg.
|Dry white bread, rolls or bread crumbs||300 g||0.66 lb|
|Pork lard||150 g||0.33 lb|
|Blood||300 ml||0.66 lb|
|Flour, general purpose||100 g||0.22 lb|
|Sugar||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|White pepper||2.0 g||1 tsp|
|Figs, dried||30 g||1 oz|
|Almonds, chopped||30 g||1 oz|
|Pine nuts, roasted||30 g||1 oz|
|Cinnamon||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves, ground||0.5 g||1/4 tsp|
|Star anise, ground||1.0 g||1/2 tsp|
|Sweet wine||60 ml||2 oz fl|
- Soak dry rolls in water until soft. Drain and press dry.
- Roast pine nuts with butter on a frying pan until light brown.
- Melt lard on a low heat stirring often. Place lard in a mixing bowl, add all ingredients and mix together. Add blood and mix again. Finally, add soaked bread and the flour and mix until all is well combined.
- Stuff through a funnel into 36 mm hog casings making 12” (30 cm) loops.
- Cook in water at 80° C (176° F) for 35 minutes.
- Cool the sausages cold water for 10 minutes.
- Drain and place on a table to evaporate the moisture.
- To serve: pan fry in oil.