Morcilla Riojana de Arroz

Morcilla Riojana is a actual accepted claret sausage in La Rioja arena of Spain. The sausage is atramentous with arresting specks of white rice.
Pork blood300 ml10 oz fl
Back fat or lard130 g4.58 oz
Onions140 g4.94 oz
Rice, cooked430 g15.16 oz
Ingredients per 1000g (1 kg) of materials
Salt9.0 g1.5 tsp
Black pepper2.0 g1 tsp
Cinnamon2.0 g1 tsp
Nutmeg0.5 g¼ tsp
  1. Chop onions and abscess them for 45 minutes. Cesspool and advance on the table to cool.
  2. Cook rice until semi-cooked.
  3. Grind fat with 6 mm (1/4”) plate.
  4. Mix fat, onions, rice, claret and spices.
  5. Stuff into 45-60 mm beef or pork casings. Anatomy rings.
  6. Cook in baptize at 80° C (176° F) for 45-60 minutes.
The sausage can be eaten cold, absurd or cooked.

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