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 pork||600 g||1.32 lb|
|Pork belly, jowls, fat meat trimmings||200 g||0.44 lb|
|Pork blood||200 ml||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||20 g||5 tsp|
|Pimentón, hot||5.0 g||2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Oregano, ground||2.0 g||1 tsp|
|Garlic||3.5 g||1 clove|
- Grind meat and fat through 10 mm (3/8") plate.
- Mix arena meat and fat with all capacity and authority for 24 hours in refrigerator.
- Mix the accumulation with blood.
- Stuff into 40-50 mm accustomed casings, basic loops.
- Dry at 12-15° C (53-59° F) for 30-35 days, 75-85 % humidity.
- Store at