Ingredients with Measurements:
- 2 lbs. pork blood
- 1 lb. pork fatback, diced
- 1 lb. onions, finely chopped
- 1 lb. cooked rice
- 1 tbsp. paprika
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. cayenne pepper
- 1/4 cup white wine vinegar
- 1/4 cup brandy
- 1/4 cup water
- 1 hog casing, soaked in water
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Large mixing bowl
- Large pot
- Thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the pork blood, diced fatback, chopped onions, and cooked rice.
2. Add the paprika, salt, black pepper, cumin, oregano, nutmeg, cinnamon, cloves, and cayenne pepper to the bowl. Mix well.
3. Add the white wine vinegar, brandy, and water to the bowl. Mix until everything is well combined.
4. Pass the mixture through a meat grinder using a fine plate.
5. Stuff the mixture into the hog casing using a sausage stuffer. Tie off the ends of the casing with kitchen twine.
6. Place the sausage in a large pot of boiling water. Cook for 30 minutes or until the internal temperature reaches 160°F.
7. Remove the sausage from the pot and let it cool to room temperature.
8. Store the sausage in the refrigerator for up to 1 week.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Internal temperature: 160°F
Serving size:
- Makes 1 large sausage
Nutritional information:
- Calories: 1,200
- Fat: 100g
- Carbohydrates: 40g
- Protein: 40g
Substitutions for ingredients:
- Pork blood can be substituted with beef blood or chicken blood.
- Pork fatback can be substituted with pork belly or pork shoulder.
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Brandy can be substituted with whiskey or cognac.
Variations:
- Add chopped apples or raisins to the mixture for a sweeter flavor.
- Use different spices such as allspice or coriander for a different flavor profile.
- Add chopped parsley or cilantro for a fresh herb flavor.
Tips and tricks:
- Soak the hog casing in water for at least 30 minutes before using to prevent it from breaking.
- Use a meat thermometer to ensure the sausage is cooked to the correct internal temperature.
- Serve the sausage sliced and pan-fried for a crispy exterior.
Storage instructions:
- Store the sausage in the refrigerator for up to 1 week.
Reheating instructions:
- Slice the sausage and pan-fry until heated through.
Presentation ideas:
- Serve the sausage sliced on a platter with crackers and cheese.
- Serve the sausage sliced on a bed of sautéed onions and peppers.
Garnishes:
- Sprinkle chopped parsley or cilantro over the sausage before serving.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve with crusty bread and a green salad.
Troubleshooting advice:
- If the sausage bursts while cooking, reduce the heat and cook for a shorter amount of time.
Food safety advice:
- Always use a meat thermometer to ensure the sausage is cooked to the correct internal temperature.
- Wash your hands and all utensils thoroughly after handling raw meat.
Food history:
- Galician-style blood sausage, also known as "morcilla," is a traditional Spanish sausage made with pork blood and spices.
Flavor profiles:
- The sausage has a rich, savory flavor with a hint of sweetness from the onions and brandy.
Serving suggestions:
- Serve the sausage sliced and pan-fried as an appetizer or as part of a charcuterie board.
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Region: Spanish