Morcilla de Arroz (Castellón de la Plana)

Adding rice or onions to claret sausages is a accepted practice. This blubbery and abbreviate claret sausage contains both, the rice and the onions and is actual accepted in Castellón de la Plana, the basic burghal of the arena of Castellón, in the Valencian arena of Spain, by the Mediterranean Sea.
Rice, cooked400 g0.88 lb
Blood200 g0.44 lb
Fat, lard300 g0.66 lb
Onions100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Black pepper4.0 g2 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.3 g1/8 tsp
Coriander1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Oregano, dry2.0 g2 tsp
  1. Cook rice. Chop onions finely.
  2. Mix rice with blood, spices and drip or arena fat.
  3. Stuff into 35-40 mm beef casings, bond every 10 cm (4”).
  4. Cook in baptize at 80° C (176° F) for 30 minutes.
  5. Refrigerate.
The sausage is usually absurd back served.

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