Meats and Sausages
Morcilla Riojana
La Rioja is an autonomous community and a province in Spain, located in the north of the Iberian Peninsula. It is known for its own style of black rice pudding, however, instead of salt, sugar and cinnamon are added.
| Materials | Metric | US |
|---|---|---|
| Rice | 150 g | 0.33 lb |
| Butter, melted | 75 g | 0.16 lb |
| Butter, cut | 150 g | 0.33 lb |
| Bread soup* | 225 g | 0.49 lb |
| Blood | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of materials
| Pepper | 2.0 g | 1 tsp |
| Sugar | 56 g | 2 oz |
| Cinnamon | 0.5 g | 1/2 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Boil the rice. Add melted butter to the rice. Let it cool. Add bread, cut up butter, blood and mix together. Add sugar and spices and mix again.
- Stuff into 36 mm hog casings making rings.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool and refrigerate.
- To serve, fry in butter or barbecue.
Notes
* Sopa de Pan (Bread Soup) and Budín de Pan (Bread Pudding, actually Bread Cake) are wonderful Spanish solutions for saving stale bread.
Simple Bread Soup
Take 2-3 slices of day old bread (French baguette, Cuban roll. Portuguese roll, Italian bread, or any white bread). Place 2 tablespoons od butter and 1 tablespoon of olive oil in a skillet and heat up. Add finely cut in discs onion. Break bread into smaller pieces and add to skillet when the onion is glassy (translucent). Cook for 3 minutes stirring often. Add 1/2 cup (125 ml) milk and 1/2 cup water, stir the contents and bring to a boil. Simmer for 10 minutes, stirring from time to time. In a small dish, dissolve 1 tablespoon of corn starch in a little amount of cold water. Mix well together and introduce into hot soup, stirring continuously. The soup is quite thick. Pour into soup bowls, garnish with quatered hard boiled egg and cilantro. Delicious.
Take 2-3 slices of day old bread (French baguette, Cuban roll. Portuguese roll, Italian bread, or any white bread). Place 2 tablespoons od butter and 1 tablespoon of olive oil in a skillet and heat up. Add finely cut in discs onion. Break bread into smaller pieces and add to skillet when the onion is glassy (translucent). Cook for 3 minutes stirring often. Add 1/2 cup (125 ml) milk and 1/2 cup water, stir the contents and bring to a boil. Simmer for 10 minutes, stirring from time to time. In a small dish, dissolve 1 tablespoon of corn starch in a little amount of cold water. Mix well together and introduce into hot soup, stirring continuously. The soup is quite thick. Pour into soup bowls, garnish with quatered hard boiled egg and cilantro. Delicious.
