Morcilia / Blood Sausage Recipe
Make Morcilia / Blood Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Hog Casings
Soak the hog casings in water overnight to soften. Rinse them thoroughly under cold running water before using.
- 2
Cook the Rice
In a small pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and let simmer for about 18-20 minutes until the rice is fully cooked. Set aside.
- 3
Mixing Ingredients
- 4
Combine Ingredients
In a large mixing bowl, combine the sautéed onion and garlic, cooked rice, pork blood, salt, pepper, thyme, and optional paprika and cayenne pepper. Mix thoroughly until all ingredients are well incorporated.
Stuffing the Sausages
- 5
Stuff the Casings
Using a sausage stuffer, carefully fill the prepared hog casings with the blood mixture. Be careful not to overfill, leaving enough space at the ends for tying off the sausages.
- 6
Tie Off the Sausages
Once filled, twist the casings at intervals to create individual sausages and tie off the ends securely with kitchen twine.
Cooking
- 7
Cook the Sausages
Bring a large pot of water to a simmer over medium heat. Add the bay leaves and carefully place the stuffed sausages in the pot. Cook for about 30-40 minutes, ensuring the internal temperature reaches at least 160°F (71°C).
- 8
Cool and Store
Once cooked, remove the sausages from the pot and let them cool on a wire rack. Once cooled, they can be sliced and served or stored in the refrigerator for up to a week.
