Homemade Morcella, Black Pudding, Morcilla. Lots of names for this stuff!

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.

Welcome to the farm and introduction to making blood sausage.

Discuss the tradition of matansa in the Portuguese community and the process of hog processing.

Mention getting blood from a local butcher for the recipe.

Measure 500 g of cooked rice that was prepared earlier.

Measure 500 g of onions, using a grinder for green onions and adding a bit of regular onion.

Mix the ground onions with the rice in a bowl.

Add 500 g of pork fat to the mixture.

Stir the mixture to incorporate the rice, onions, and fat.

Measure and add spices: 36 g of kosher salt, 4 g of black pepper, 20 g of smoked paprika, 15 g of red pepper, 4 g of ground cloves, 4 g of ground oregano, and 2 g of cinnamon.

Stir the mixture to evenly distribute the spices and break up any clumps of rice.

Measure and add 500 g of blood to the mixture, stirring until combined.

Prepare sausage casings for stuffing the mixture.

Stuff the casings with the mixture using a stuffer, ensuring to leave some space for expansion.

Tie off the ends of the sausages, leaving about 2 inches of space at the end.

Hang the sausages in a pot for cooking, ensuring they are not boiling but at a temperature of 180°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens