Morcilla is a blood sausage, very popular in Spain and Latin America

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Morcilla is a blood sausage, very popular in Spain and Latin America. Majority of sausage eating countries have a blood sausage based on pigs blood and most blood sausage recipes contain onion and different fillers such as breadcrumbs, rice, groats, oatmeal and others.

1	meat selection	Pork Blood - 1 liter (1 kg). As it is not easy to buy blood the majority of sausagemakers buy dried blood and re-hydrate this with water. Diced fat (beef suet or pork flare fat or bacon fat) - 1 kg Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). Pork flare is the fat found around intestines, stomach, heart or kidneys. Yield: about 25 sausages	salt	54 g	3 Tbs
			black pepper	19 g	3 Tbs
			pimenton paprika sweet	50 g	8 Tbs
	ingredients		pimenton paprika hot	20 g	3 Tbs
			small onions, finely chopped	2 kg
			rice	1 kg
			ground cinnamon	2.3 g	1 tsp
			ground cloves	2.1 g	1 tsp
			ground oregano	1.5 g	1 tsp
2	chopping	1. Peel off onions and chopped them finely. Mix them with rice and leave overnight in a suitable container. The rice will absorb onion juice and will increase in volume. 2. Dice fat into 1/2" cubes.
2	mixing	Mix everything well together.
3	stuffing	Stuff not too tightly into 32 - 36 mm hog casings as the rice will still increase in volume during cooking. Make 12" rings.
4	cooking	Cook in a hot water at 80 C (176 F) for about 60 minutes. Any sausage that floats to the top should be pricked to remove air. Don't increase temperature as the casings may burst.
5	storing - in refrigerator
Notes	The color should be dark brown - red with white pieces of fat. The remaining morcilla stock known as "calducho" is used for cooking. During poaching morcillas should be pricked with a needle to relieve pressure. They are done when there is no more blood flowing from the sausage after it was pricked with a needle. Use a wooden stick with a needle attached to it. Use of cinnamon, cloves and oregano is optional. Rice and onions can be pre-cooked. After boiling onions place them in a stockinette type of a bag to drain them well. There is a morcilla variety where instead of the rice the bread crumbs are used. Everything else remains the same. Pimenton is Spanish Smoked Paprika that gives chorizos or morcillas this particular flavor and deep red color.

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