Morcilla Dulce de Soria

Sweet claret sausage of Soria is a accepted artefact of Soria arena in Spain’s axial Castile and León region. The sausage consists of pork blood, lard, rice, sugar, dry fruits, bread, alkali and spices.
Pork blood300 ml0.55 lb
Lard300 g0.66 lb
Rice, cooked250 g0.55 lb
Wheat bread, dry150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Sugar20 g4 tsp
Raisins30 g1 oz
Pine nuts, fried30 g1 oz
Cinnamon1.0 g1/2 tsp
Star anise, ground0.5 g1/4 tsp
  1. Cook the rice.
  2. Fry ache basics in adulate or drip until ablaze brown.
  3. Break or allotment dry aliment thinly.
  4. Mix drip with all spices, again add rice, bread, raisins, basics and claret and mix all together.
  5. Stuff into 36 mm pork casings basic 40 cm (16") continued loops. Tie the ends together.
  6. Cook in baptize at 80° C (176° F) for 30 minutes.
  7. Immerse for 10 account in algid water. Air dry and refrigerate.
Serve with vegetables, bean stews, lentils or pastry.

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