Spanish Blood Pudding | Morcilla de Burgos

blood

🥗Healthier: vegetable broth

💰Cheaper: beef broth

Vegetable broth provides a similar base without animal products.

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Olive oil is healthier and adds flavor.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein and is gluten-free.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor without added sodium.

Start by preparing the ingredients: 420 grams of onion, 210 grams of lard, 210 grams of rice, and 160 ml of pig's blood.

Reconstitute the dried pig's blood by mixing 1 tablespoon of blood powder with approximately 100 ml of water, adjusting to get a total of 160 ml.

Pre-cook the rice by adding it to a pan with twice its volume of water, bringing it to a boil, covering, and simmering for 10 minutes.

Drain the cooked rice and let it sit in cold water.

Melt the lard by cutting it into chunks for quicker melting.

Prepare the spice mix: combine 4 teaspoons of salt, 2 teaspoons of white pepper, 2 teaspoons of ordinary paprika, 4 teaspoons of pimenton de la vera, 4 teaspoons of oregano, 2 teaspoons of thyme, 2 teaspoons of ground coriander, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of anise.

Mix the melted lard, cooked rice, diced onions, and half of the spice mix in a bowl, ensuring the total mixture weighs about 1 kilo.

Rinse the natural sausage casings in cold water, then tie a knot in one end.

Stuff the sausage casings with the mixture using a funnel or a sausage stuffer attachment, making links or small sausages.

Cook the sausages in a frying pan filled with water at 80 degrees Celsius for 40 minutes, monitoring the temperature to maintain it.

Prick the sausages to prevent bursting during cooking, and keep an eye on them as they cook.

After 40 minutes, remove the sausages from the water and let them cool slightly before the taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens