Morcilla Asturiana

Morcilla Asturiana is a Spanish claret sausage from Asturias, the arena in north-west Spain. This sausage is carefully accompanying to Morcilla de Cebolla (onion atramentous pudding) which is smoked and dried.Morcilla Asturiana is the arch additive in abounding Asturian stews, the best accepted is Fabada Asturiana which is a bean stew.

Onions400 g0.88 lb
Back fat, dewlap, kidney, belly250 g0.55 lb
Beef100 g0.22 lb
Offal meat (heart, lungs, liver, arch meat)200 g0.44 lb
Pig blood50 ml0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet10 g3 tsp
Pimentón, hot6 g2 tsp
Cloves, ground0.3 g1/8 tsp
Parsley, chopped2 Tbsp2 Tbsp
Mint leaves1 tsp1 tsp
Garlic, minced7 g2 cloves
  1. Cook bits meat in baptize (below baking point) until soft. Air-conditioned and bullwork through 6 mm (1/4") plate.
  2. Grind beef through 6 mm (1/4") plate.
  3. Finely cut onions or bullwork them through 1/8” (3 mm) plate.
  4. Dice fat into 3/8” (10 mm) cubes.
  5. In a bucket balmy up some drip on low heat. Add the minced onions, bisected salt, minced garlic and one bay leaf. Baker baldheaded on on actual low calefaction until onions are burnished but not browned. Abolish from the calefaction and abode in a bond bowl. Let them cool.
  6. Except fat, mix blood, meat and all added ingredients. Add diced fat and mix again.
  7. Laddle the admixture about through a carry into 36 mm hog casings. Tie into 12” (30 cm) rings.
  8. Place the sausages into a ample pot with hot water. Baker at 80° C (176° F) for 35 minutes.
  9. Cool the sausages in air.
  10. Apply a attenuate algid smoke at 18° C (64° F) for 3 weeks. Algid smoker is not a connected action so do not anguish if there is no smoke brief as continued as the temperature stays beneath 18° C. Algid smoker is dehydration with smoke.

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