Delgadilla

Delgadilla ("delgado" agency thin in Spanish) is a abbreviate Spanish claret sausage (morcilla) blimp into sheep casings, accepted about Miranda de Ebro, a burghal on the Ebro river in the arena of Burgos in the free association of Castile and León, Spain. Additionally accepted in the free association of La Rioja which lies to the northeast.

MaterialsMetricUS
Rice, cooked500 g1.10 lb
Lard or fat trimmings350 g0.77 lb
Blood150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper, black4.0 g2 tsp
Cloves, ground1.0 g1/2 tsp
Nutmeg2.0 g1 tsp
Cumin2.0 g1 tsp
Cinnamon2.0 g1 tsp
Instructions
  1. Cook rice, but do not overcook.
  2. Grind fat or drip through 3 mm (1/8") plate.
  3. Mix rice, blood, fat and spices together.
  4. Stuff into 22-26 mm sheep casings basic continued loops.
  5. Cook delgadillas in hot amazon booze for 15 minutes. Serve hot with aliment and poached or absurd eggs, noodles or potatoes.
Notes
* If not planning to eat delgadillas soon, baker the sausages in baptize at 75-80° C (167-176° F) for 20 minutes. Refrigerate. Serve with hot amazon sauce.

Tomato sauce

Tomatoes 1 kg, 2.2 lb
1 onion 100 g, 0.22 lb
Garlic 7.0 g, 2 cloves
Pimentón, sweet 2.0 g, 1 tsp
Sugar 5.0 g, 1 tsp
Olive oil 60 ml, (2 oz fl, as needed)

Peel tomatoes, abolish the seeds and dice into cubes.
Dice onions and garlic and fry in oil until golden. Add tomatoes and spices and slow-cook for 30 minutes, active already in a while.
Add delgadillas and baker for 15 minutes.
Serve hot with aliment and poached or absurd eggs, noodles or potatoes.

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