Morcilla Blanca Provenzal

Morcilla Blanca is Spanish sausage which is related to blood sausages, although it is made without blood. You may translate it as White Blood Sausage and this is how it is known in countries such as England, France, Germany, Poland and Spain.

Lean pork600 g1.54 lb
Fat (beef or pork)250 g0.66 lb
Cream150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper3.0 g1 ½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground1.0 g½ tsp
Nutmeg1.0 g½ tsp
Egg white22
Parsley, finely chopped1 Tbsp1 Tbsp
Onion60 g1 small
  1. Chop onion finely. Fry in lard until glassy.
  2. Grind pork with onions through 1/8” (3 mm) plate.
  3. Grind fat through 1/8” (3 mm) plate.
  4. Mix the egg white, cream and all spices in a blender. If no blender available, whisk the egg and mix manually with other ingredients.
  5. Pour over meat and mix everything well together.
  6. Stuff into 32-36 mm hog casings, make 6” (15 cm) links.
  7. Cook in water at 80º C (176º F) for 40 min.
  8. Cool for 10 minutes in cold water, drain, hang or spread on the table to let the moisture evaporate.
  9. Refrigerate.

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