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.
MeatsMetricUS
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
Instructions
  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

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