Not a lot of folks that I know from the US seem to like blood sausage very much, or have even tried it, but any readers in the UK should be pretty familiar with black pudding, a mixture of blood with oats and some simple spices, for breakfast. Here is my version of the Spanish approach.
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| mess! |
Morcilla
Ingredients
810g Rice, 90% cooked
800g Red Onion, raw, chopped
780g Bacon, raw, smoked hard and ground
100g Eggs
200g Heavy Cream
45g Salt
10g Black Pepper
2g Cinnamon
3g Cloves
40g Paprika
12g Chipotles, dry,de-seeded and ground
Procedure:
- The day before, cook the rice about about 90% of the way to finished and mix immediately with the raw red onions. Let cool in the fridge overnight. The rice will soak up a lot of moisture from the onions.
- Whisk the salt and spices into the cream and eggs.
- Whisk the blood into the cream mixture.
- Add the bacon, rice and onions evenly to the blood mixture.
- Funnel this slop into hog casings(which you have checked for holes by filling with water, right?) or even vacuum bags, as I did. Whatever the vessel, it will be messy.
- Poach gently in simmering water to 150F. Don't go poking with a thermometer too early, or all of the fluid contents will pour out into the water. Wait until things are more firm.
What to Do With This
Fry slices and serve with some beans and rice. This would also work well in a paella if you dig blood.
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