Morcilla Blanca Provenzal

Morcilla Blanca is Spanish sausage which is accompanying to claret sausages, although it is fabricated after blood. You may construe it as White Claret Sausage and this is how it is accepted in countries such as England, France, Germany, Poland and Spain.

MaterialsMetricUS
Lean pork600 g1.54 lb
Fat (beef or pork)250 g0.66 lb
Cream150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper3.0 g1 ½ tsp
Cinnamon1.0 g½ tsp
Cloves, ground1.0 g½ tsp
Nutmeg1.0 g½ tsp
Egg white22
Parsley, cautiously chopped1 Tbsp1 Tbsp
Onion60 g1 small
Instructions
  1. Chop onion finely. Fry in drip until glassy.
  2. Grind pork with onions through 1/8” (3 mm) plate.
  3. Grind fat through 1/8” (3 mm) plate.
  4. Mix the egg white, chrism and all spices in a blender. If no blender available, barrel the egg and mix manually with added ingredients.
  5. Pour over meat and mix aggregate able-bodied together.
  6. Stuff into 32-36 mm hog casings, accomplish 6” (15 cm) links.
  7. Cook in baptize at 80º C (176º F) for 40 min.
  8. Cool for 10 account in algid water, drain, adhere or advance on the table to let the damp evaporate.
  9. Refrigerate.

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