Morcilla Blanca

White sausage (Morcilla blanca, "blanco" means white in Spanish) is a variety of morcilla which is made without blood, so technically speaking it is not a blood sausage, but a cooked sausage (salchicha cocida). This nomenclature is not reserved to Spanish sausages, but is also used by other countries: England – White Pudding (English call blood sausage a “pudding”, France – Boudin Blanc (blanc means white in French), Poland – Biała Kaszanka (biały means white in Polish, blood sausage is usually called Kaszanka or Kiszka Krwista). The processing steps remain the same as the ones for black morcilla, however without blood the sausage develops a lighter color.
Lean pork500 g1.10 lb
Fat (pork back fat, belly, fat trimmings, dewlap, jowls)300 g0.66 lb
Cream200 ml7 oz fl
Ingredients per 1000g (1 kg) of meat
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, beaten1 egg1
Onion, chopped60 g1 onion
Parsley, chopped1 Tbs1 Tbsp
  1. Chop onion finely and fry in a little fat (oil) until glassy and gold.
  2. Grind pork and back fat through 3 mm (1/8") plate.
  3. Mix the beaten egg, cream and all ingredients in a blender. If no blender available, mix manually.
  4. Pour over ground meat and mix everything well together.
  5. Stuff into 32-36 mm hog casings, forming 15 cm (6") links.
  6. Cook in water at 80º C (176º F) 40 min. Do not boil, the sausages may burst open.
  7. 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.
Optional - adding saffron flakes (flowers) will create sausage with a yellowish color.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs