Morcilla Blanca de Cazorla

White sausage from Cazorla originates in Sierras de Cazorla natural park in Andalusia, southern Spain.
Lean pork500 g1.10 lb
Fat (pork back fat, belly, fat trimmings, dewlap, jowls)300 g0.66 lb
Dry wheat bread200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper3.0 g1 ½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.5 g1/4 tsp
Nutmeg1.0 g½ tsp
Whole egg, beaten2 eggs2
Cream60 ml2 oz fl
Garlic, smashed3.5 g1 clove
Parsley, chopped2 Tbsp2 Tbsp
Saffron, flakes55
Water30 ml2 Tbsp
  1. Place saffron flakes in 30 ml of water.
  2. Slice dry bread into small pieces and soak in water until soft. Drain and squeeze out the excess of water.
  3. Grind pork and back fat through 3 mm (1/8") plate.
  4. Mix the beaten eggs, water, cream and all ingredients in a blender. If no blender available, mix manually.
  5. Pour over ground meat and mix everything well together.
  6. Stuff into 32-36 mm hog casings, forming 15 cm (6") links.
  7. Cook in water at 80º C (176º F) for 40 min. Do not boil, the sausages may burst open.
  8. Store in a refrigerator.
Eat cold, heat in water, fry or grill. Lean pork - meat can come from shoulder, rear leg (ham), pork head, lean meat trimmings, tongue, as well as small amount of liver or kidneys. Adding saffron flakes (flowers) will create sausage with a yellowish color.

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