Morcilla is a blood sausage, very popular in Spain and Latin America.

Pork blood250 g0.55 lb
Pork back fat, hard fat trimmings, belly, suet250 g0.55 lb
Rice250 g0.55 lb
Onions, diced250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet10.0 g5 tsp
Pimentón, hot4.0 g2 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.5 g1/4 tsp
Oregano, ground2.0 g1 tsp
  1. Peel off onions and chop them finely. Mix them with rice and leave overnight in a suitable container. The rice will absorb onion juice and will increase in volume.
  2. Dice fat into 1/2” cubes.
  3. Stuff loosely into 32-36 mm hog casings as the rice will still increase in volume during cooking. Make 12” rings.
  4. Cook in a hot water at 80° C (176° F) for about 60 minutes. Prick with a needle any sausage that comes to the top to remove air. Don’t increase temperature as the casings may burst.
  5. The color should be dark brown-red with white pieces of fat.
The remaining morcilla stock known as calducho is used for cooking.

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