Mondejo or Mondeju

Mondejo or Mondeju is a accepted sausage in Gipuzkoa, Basque Country. This baby arena faces Bay of Biscay in the arctic and shares the bound with France in the east. Mondejo is fabricated from sheep meat, vegetables, eggs and it is blimp into sheep casings. It looks like white claret sausage (morcilla blanca), but it is thinner and of bare color.
Sheep stomach400 g0.88 lb
Sheep fat150 g0.33 lb
Leeks300 g0.66 lb
Onions150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Eggs3 eggs3
Parsley, chopped1 bunch3 Tbsp
  1. Pre-cook sheep abdomen in hot water. Dice abdomen into cubes. Dice sheep fat into cubes.
  2. Dice leeks and onions.
  3. Beat the eggs and mix with meats and all added ingredients.
  4. Stuff the admixture into 28 mm sheep casings basic a ring.
  5. Cook in baptize at 80° C (176° F) for 60 minutes.
  6. Serve hot or air-conditioned in algid baptize for 10 account again abode on the table to clear moisture. Air-conditioned in air and refrigerate.
  7. Serve hot.
You can bullwork precooked abdomen and fat through 6 mm (1/4") plate.
Serve with potatoes and banknote or with spinach, beginning red peppers and olive oil.
When fabricated with sheep claret the sausage is alleged Mondejo Negro, leeks, parsley and eggs are not added.

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