Mondejo or Mondeju

Mondejo or Mondeju is a popular sausage in Gipuzkoa, Basque Country. This small province faces Bay of Biscay in the north and shares the border with France in the east. Mondejo is made from sheep meat, vegetables, eggs and it is stuffed into sheep casings. It looks like white blood sausage (morcilla blanca), but it is thinner and of yellowish color.
Sheep stomach400 g0.88 lb
Sheep fat150 g0.33 lb
Leeks300 g0.66 lb
Onions150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Eggs3 eggs3
Parsley, chopped1 bunch3 Tbsp
  1. Pre-cook sheep stomach in hot water. Dice stomach into cubes. Dice sheep fat into cubes.
  2. Dice leeks and onions.
  3. Beat the eggs and mix with meats and all other ingredients.
  4. Stuff the mixture into 28 mm sheep casings forming a ring.
  5. Cook in water at 80° C (176° F) for 60 minutes.
  6. Serve hot or cool in cold water for 10 minutes then place on the table to evaporate moisture. Cool in air and refrigerate.
  7. Serve hot.
You can grind precooked stomach and fat through 6 mm (1/4") plate.
Serve with potatoes and cabbage or with spinach, fresh red peppers and olive oil.
When made with sheep blood the sausage is called Mondejo Negro, leeks, parsley and eggs are not added.

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