How To Cook Bloody Sausage Morchila - Recipe

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Bloody Sausage Morchila - Recipe. Learn how to cook "Bloody Sausage Morchila". Delicious recipe..

Required products :

1/4 cup lard or duck fat
2 tea cups finely chopped onion
10 cloves garlic - crushed
2 tablespoons smoked paprika
1 teaspoon salt
1 teaspoon cloves
4 tea cups boiled long grain rice
500 grams of meat from the abdominal area (octopus)
6 tea cups of pork blood
3.5 m pork small intestine
1 tablespoon olive oil

Method of preparation :

Preheat the hob to medium. Melt the fat (duck fat) in a cast iron pan. Add the crushed garlic and finely chopped onion. Cook until onions are caramelized, about 8-10 minutes. Reduce heat, add red pepper, salt and cloves. Stir often and fry for another 8 minutes. Remove the pan from the heat and allow the mixture to cool completely for at least 20 minutes.

Finely chop the pork and mix it with the onion and rice in a bowl. Gradually add the pork blood and stir until well combined.

Wash the pork intestines and cut them into pieces 30 cm long. Make a knot at one end. Fill each one with water to make sure it is not broken. Take a funnel and use it to fill the intestines with the mixture. You should get a total of 6 sausages.

Heat a large bowl of water at 160 degrees (it is important to maintain 160 degrees, because if the water reaches 170 degrees, the blood will clot during cooking). Cook for 15 minutes without removing the sausages from the water. Roll them into horseshoes and leave uncovered on baking paper for 8 hours or overnight until well dried.

The sausage can be eaten fried or grilled.

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How To Cook Bloody Sausage Morchila - Recipe

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