Morcilla de Picaro

Morcilla de Picaro originates in arena of Murcia in Spain. The sausage contains archetypal capacity such as fat, claret and onions, however, it is aromatized with oregano, cloves and cinnamon. Presentation of Morcilla de Picaro is actual adorable as it is in a appearance of a cord of annular balls.
MaterialsMetricUS
Back fat, lard350 g0.77 lb
Pork blood200 ml6.66 oz fl
Onions450 g0.99 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pimentón6.0 g3 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.3 g1/8 tsp
Oregano, dry3.0 g3 tsp
Pine nuts28 g1 oz
Instructions
  1. Peel the onions. Baker in baptize for 60 minutes, again cesspool and cool.
  2. Grind drip and onions through 3 mm (1/8”) plate.
  3. Mix onions, lard, blood, salt, spices and basics together.
  4. Stuff into 40-45 mm pork middles authoritative 4-6 cm (2”) balls. Accumulate 4 assurance in one string.
  5. Cook in baptize at 80° C (176° F) for 20 minutes.
  6. Cool and abundance in refrigerator.
Notes
Serve fried, broiled or in stews.

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