|
Morcilla Blanca is Spanish sausage which is related
to blood sausages, although it is made without
blood. You may translate it as White Blood Sausage
and this name is common in countries that like blood
sausages such as England, France, Germany or Poland.
|
| Materials |
lean pork (ham, butt, loin), 70% back fat 30% Total: |
3.5 kg (7.7 lb) 1.5 kg (3.3 lb) 5.00 kg (11.0 lb |
| Ingredients |
salt, 2.0% white pepper herbal pepper (quatre èpices: 2 parts cinnamon, 2 parts ground cloves, 1 part nutmeg, 5 parts white pepper) whole egg cream onion, diced parsley, chopped
|
100 g (6 Tbsp) 15 g (1-1/2 Tbsp) --- 4 g 4 g 2 g 10 g 5 1 liter (1.057 quart) 5 5 Tbsp |
| Instructions |
1. Grind pork and back fat through 3/16 (3 mm) plate 2. Mix the eggs, cream and all ingredients in a blender. If no blender available, mix manually. 3. Pour over meat and mix everything well together 4. Stuff into 32-36 mm hog casings, make 6" (15 cm) links 5. Place sausages into warm water, increase the temperature (around 85º C, 185º F) and simmer for 20 min. Try not to boil the water, the sausages may burst open. 6. Store in a refrigerator. 7. To serve: fry in a skillet or grill. |
|
Page added on September 10, 2008.
Copyright © 2008 WedlinyDomowe.com All rights reserved
