Morcilla de Burgos

The acceptable Morcilla Burgalesa is fabricated after meat. The basic capacity are onions, rice, lard, claret and spices. The accepted accord is that the sausage should be bland, anointed and spicy. Burgos is a burghal in arctic Spain and the celebrated basic of Castile in Castilla-León region. Archetypal morcillas de Burgos are fabricated with the locally developed Horcal onion which is the basic ingredient. It is believed that this onion is what gives the sausage its character.

Onions420 g0.92 lb
Rice210 g0.46 lb
Lard210 g0.46 lb
Pork blood160 ml5.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Paprika, sweet10 g5 tsp
Paprika, hot2.0 g1 tsp
Oregano, rubbed3.0 g3 tsp
Thyme, rubbed1.0 g1 tsp
Coriander1.0 g1 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Anise, ground0.2 g1/8 tsp
  1. Cook rice, but do not overcook. Chop the onions finely.
  2. Mix onions with rice, spices and blood. Abode drip in pot and administer low heat, active often. Back the drip starts to cook mix it with added ingredients.
  3. Stuff into 35-45 mm accustomed casings bond every 20 cm (8”).
  4. Cook in baptize at 80° C (176° F) for 40 minutes.
  5. Air air-conditioned to 8-10° C (47-50° F) and refrigerate.
The sausage can be fabricated with raw or semi-cooked rice. Serve by frying, affable in baptize or bistro cold.

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