Morcilla de Cebolla (Blood Sausage with Onions)
A ample cardinal of Spanish claret sausages is fabricated with accompaniment actual such as onions, rice, aliment or pumpkin. Afterward blood, onions are the abutting best accepted additive in claret sausages anywhere. In aberration to added sausage types area a baby bulk of raw or delicate onion is added for flavor, in Spanish claret sausages onion becomes an important additive and is added in abundant amount. This is a basal compound for authoritative a archetypal claret sausage with onions.
|Pork fat, lard||175 g||0.38 lb|
|Pork blood||125 ml||4.16 fl oz|
|Onions, cooked*||700 g||1.54 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||21 g||3.5 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||8.0 g||4 tsp|
|Pimentón, hot||8.0 g||4 tsp|
|Cilantro, ground||1.0 g||1/2 tsp|
|Oregano, ground||1.0 g||1/2 tsp|
|Caraway||1.0 g||1/2 tsp|
|Garlic, smashed||3.0 g||1 clove|
- Dice the onion and baker in baptize for 30-45 account abacus a little salt. Cesspool and cool.
- Dice fat (lard) into cubes.
- Mix fat, onions, claret and spices.
- Stuff into 36-40 mm pork or beef casings.
- Immerse sausages into baking baptize and baker at 80° C (176° F) for 45 minutes.
- Immerse in algid baptize for 10 minutes, again air-conditioned in air and refrigerate.
* it takes about 5 genitalia of raw onions to aftermath one allotment of adapted onion. In this case 700 x 5 = 3,500 g = 3.5 kg