Morcilla Blanca de Cazorla

White sausage from Cazorla originates in Sierras de Cazorla accustomed esplanade in Andalusia, southern Spain.
Lean pork500 g1.10 lb
Fat (pork aback fat, belly, fat trimmings, dewlap, jowls)300 g0.66 lb
Dry aureate bread200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper3.0 g1 ½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.5 g1/4 tsp
Nutmeg1.0 g½ tsp
Whole egg, beaten2 eggs2
Cream60 ml2 oz fl
Garlic, smashed3.5 g1 clove
Parsley, chopped2 Tbsp2 Tbsp
Saffron, flakes55
Water30 ml2 Tbsp
  1. Place saffron flakes in 30 ml of water.
  2. Slice dry aliment into baby pieces and absorb in baptize until soft. Cesspool and clasp out the balance of water.
  3. Grind pork and aback fat through 3 mm (1/8") plate.
  4. Mix the baffled eggs, water, chrism and all capacity in a blender. If no blender available, mix manually.
  5. Pour over arena meat and mix aggregate able-bodied together.
  6. Stuff into 32-36 mm hog casings, basic 15 cm (6") links.
  7. Cook in baptize at 80º C (176º F) for 40 min. Do not boil, the sausages may access open.
  8. Store in a refrigerator.
Eat cold, calefaction in water, fry or grill. Lean pork - meat can appear from shoulder, rear leg (ham), pork head, angular meat trimmings, tongue, as able-bodied as baby bulk of alarmist or kidneys. Adding saffron flakes (flowers) will actualize sausage with a bare color.

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