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Ingredients
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Morcilla Ingredients
Method
Morcilla Preparation
Prepare the Rice
Cook the rice according to package instructions until tender. Drain and set aside to cool.
Sauté the Onions
In a large skillet, render the pork fat over medium heat. Add the finely chopped onions and sauté until translucent.
Combine Ingredients
In a large mixing bowl, combine the cooked rice, sautéed onions, pork blood, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly until well combined.
Prepare the Casings
Rinse the hog casings under cold water and soak them in water for about 30 minutes.
Stuff the Sausages
Carefully stuff the mixture into the hog casings using a sausage stuffer, being careful not to overfill. Tie off the ends securely.
Cook the Morcilla
Bring a large pot of water to a gentle simmer. Add the stuffed sausages and cook for about 30-40 minutes until firm. Remove and let cool.
Slice and Serve
Once cooled, slice the morcilla into rounds and serve as desired, either grilled or pan-fried.