Morcilla Francesa

Morcilla Francesa is a Spanish adaptation of a French claret sausage.
Back fat, abdomen fat100 g0.22 lb
Blood500 ml1.10 lb
Skins250 g0.55 lb
Milk, full25 ml2 Tbsp
Onions, raw125 g0.27 lb
Ingredients per 1000g (1 kg) of materials
Salt30 g5 tsp
Black pepper1.0 g1/2 tsp
Marjoram0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
  1. Chop onions cautiously and fry in drip on baby calefaction until burnished and golden.
  2. Dice fat into baby cubes, abode in a strainer and bake with hot water.
  3. Cut/grind skins, awning with a little baptize and apathetic baker (below baking point) until a gelatin adhesive is obtained.
  4. Place a bond basin in balmy baptize (arrangement blazon baño Maria) and alpha mixing: onions, fat cubes, gelatin, spices, milk and blood. The admixture charge be balmy contrarily the gelatin will anon harden.
  5. Stuff balmy admixture into 36-40 mm pork or beef casings.
  6. Cook in baptize at 80° C (176° F) for 45 minutes, affective sausages about during aboriginal 15 minutes.
  7. Spread sausages on the table, air-conditioned and let the damp evaporate.
  8. Refrigerate.

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