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Difference between revisions of "Morcilla casera de Extremadura (Home-made morcilla from Extremadura)"
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==Morcilla casera de Extremadura (Home-made morcilla from Extremadura) - about this recipe== | ==Morcilla casera de Extremadura (Home-made morcilla from Extremadura) - about this recipe== | ||
A version of [[Morcilla|morcilla]] [[Blood sausage|blood sausage]] from Extremadura. You will need a [[Sausage|sausage]] machine to make this. | A version of [[Morcilla|morcilla]] [[Blood sausage|blood sausage]] from Extremadura. You will need a [[Sausage|sausage]] machine to make this. | ||
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===Ingredients=== | ===Ingredients=== | ||
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| − | + | {{RecipeIngredients | |
| − | + | | 3 leaves of [[Swiss chard|swiss chard]] | |
| − | + | | 200 grams hard [[Pork|pork]] [[Fat|fat]] | |
| − | + | | 1 [[Sprig of mint|sprig of mint]] | |
| − | + | | [[Parsley]] | |
| − | + | | 2 [[Onions|onions]] | |
| − | + | | 2 [[Red peppers|red peppers]] | |
| − | + | | 5 bulbs [[garlic]] | |
| − | + | | [[Pig]]’s [[Blood|blood]] | |
| − | + | | [[Salt]] | |
| − | + | | [[Smoked paprika]] (hot or sweet) | |
| + | | [[Oil]] | ||
| + | | [[Sausage]] casings | ||
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===Method=== | ===Method=== | ||
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| − | + | {{RecipeMethod | |
| − | + | | Finely chop and mix together the first 7 ingredients. | |
| − | + | | Add the [[Salt|salt]] and [[Paprika|paprika]] and then the [[Blood|blood]] and [[Oil|oil]], until it is the right consistency to stuff the casings . | |
| + | | Stuff according to the instructions of your machine. | ||
| + | | [[Simmer]] gently in water until cooked, being careful that the casings do not split. Alternatively you can [[Fry|fry]] them in [[Oil|oil]]. | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Good with [[Fried|fried]] [[Onions|onions]]. Often seen in Spain served an a small bed of very thin [[Chips|chips]]. | Good with [[Fried|fried]] [[Onions|onions]]. Often seen in Spain served an a small bed of very thin [[Chips|chips]]. | ||
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===Chef's notes=== | ===Chef's notes=== | ||
I would recommend that you practice making normal [[Sausages|sausages]] first, just to get the feel for the correct consistency. | I would recommend that you practice making normal [[Sausages|sausages]] first, just to get the feel for the correct consistency. | ||
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[[Category:Recipes|Morcilla casera]] | [[Category:Recipes|Morcilla casera]] | ||
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[[Category:Spanish recipes|Morcilla casera]] | [[Category:Spanish recipes|Morcilla casera]] | ||
[[Category:Starters|Morcilla casera]] | [[Category:Starters|Morcilla casera]] | ||
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Revision as of 16:37, 6 August 2012
Morcilla casera de Extremadura (Home-made morcilla from Extremadura) - about this recipe
A version of morcilla blood sausage from Extremadura. You will need a sausage machine to make this.
Ingredients
- 3 leaves of swiss chard
- 200 grams hard pork fat
- 1 sprig of mint
- Parsley
- 2 onions
- 2 red peppers
- 5 bulbs garlic
- Pig’s blood
- Salt
- Smoked paprika (hot or sweet)
- Oil
- Sausage casings
Method
- Finely chop and mix together the first 7 ingredients.
- Add the salt and paprika and then the blood and oil, until it is the right consistency to stuff the casings .
- Stuff according to the instructions of your machine.
- Simmer gently in water until cooked, being careful that the casings do not split. Alternatively you can fry them in oil.
Serving suggestions
Good with fried onions. Often seen in Spain served an a small bed of very thin chips.
Chef's notes
I would recommend that you practice making normal sausages first, just to get the feel for the correct consistency.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
