Morcilla Serrana

Morcilla Serrana, additionally alleged fat claret sausage (morcilla gorda) is a claret sausage accepted in Andalusia and Extremadura regions of Spain. Iberian pigs abound in oak forests in this allotment of the country so the sausage is fabricated from iberian pork, belly, pepper, garlic, and pimentón. Blimp into accustomed casings in a appearance of a bend and broiled for about a month.
Lean iberian pork600 g1.32 lb
Pork belly, jowls, fat meat trimmings200 g0.44 lb
Pork blood200 ml0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet20 g5 tsp
Pimentón, hot5.0 g2 tsp
Sugar2.0 g1/2 tsp
Oregano, ground2.0 g1 tsp
Garlic3.5 g1 clove
  1. Grind meat and fat through 10 mm (3/8") plate.
  2. Mix arena meat and fat with all capacity and authority for 24 hours in refrigerator.
  3. Mix the accumulation with blood.
  4. Stuff into 40-50 mm accustomed casings, basic loops.
  5. Dry at 12-15° C (53-59° F) for 30-35 days, 75-85 % humidity.
  6. Store at

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages