Morcela de Estremoz e Borba

Morcela de Estremoz e Borba is a Portuguese claret sausage produced from Alentejano pigs in Borba, Estremoz, Vila Viçosa and Alandrol districts. The sausage can be eaten as it is, roasted, absurd or boiled. It is acclimated as an additive in abounding of the acceptable bounded dishes, the best acclaimed of which is cozido à portuguesa. It is additionally generally eaten as a amateur or as an aperitif.Morcela de Estremoz e Borba carries PGI, 2004 classification.

MeatsMetricUS
Pork fat trimmings (belly, close or aback fat)300 g1.32 lb
Pork jowls300 g0.66 lb
Pork blood400 ml0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Cumin2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Red pepper paste*60 g2 oz
Garlic, powder5.0 g1 tsp
Red wine30 ml1 oz fl
Instructions
  1. Make marinade: wine, water, alkali and spices.Cut all meats and fat into 5/8” (10 mm) pieces.
  2. Mix fat, claret and spices.
  3. Stuff into 20-40 mm hog casings authoritative 40 cm continued horseshoe-shaped rings, with a affection cord angry or askance about the ends.
  4. Smoke for 14 canicule with oak copse at 18° C (64° F).
  5. Store at 5-12° C (48-53° F).
Notes
* Red pepper adhesive (in Portuguese “massa de pimentão”) is an capital additive in Portuguese cooking.
Making Red Pepper Paste: cut alarm peppers lengthwise into halves. Abandon stems and seeds. Get a acceptable pan and baptize alkali on the bottom. Abode peppers on salt, again awning them with added salt. Echo the action creating a multilayer aggregate with alkali actuality the top layer. Authority for 8 days. Bathe with water, pat dry with cardboard anhydrate and bullwork through 1/8” (3 mm) bowl or emulsify in aliment processor.

Home adjustment for authoritative red pepper adhesive (about 1 cup):
3 red alarm peppers
24 g (4 tsp) alkali
2 cloves of garlic
1 fl oz (30 ml=2 Tbsp) olive oil

Cut peppers into quarters. Abolish the stems and seeds. Abolish the white lurid from the central of the peppers. Place peppers in a jar and baptize them with salt. Agitate the jar. Leave baldheaded for 24 hours at allowance temperature. Bathe the peppers and pat them dry with cardboard towel. Spread peppers on a pan and broil them for 20 account until the banknote are broiled and dark.Remove the tray and let the peppers cool. Abolish the banknote from the peppers, they appear off easily. Application mixer alloy the peppers with 2 garlic cloves abacus gradually olive oil. The admixture should ability the bendability of a accomplished buttery paste.

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