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{{#seo:
|title=Morcilla blanca, Spanish recipe
|titlemode=replace
|keywords=#morcillablanca #rice #bayleaves #stock #sausages #ham #boil #butter #ground #oregano #onion
|hashtagrev=032020
|description=Literally 'white black-pudding', morcilla blanca is a Spanish sausage made without blood. For this recipe, you do not need a sausage machine or casings
}}
Literally 'white [[black-pudding]]', [[Morcilla|morcilla]] blanca is a [[Spanish]] [[Sausage|sausage]] made without [[Blood|blood]].

For this recipe, you do not need a [[Sausage machine|sausage machine]] or casings.
{{recipesummary
|TotalCalories = 2444
|PortionCalories = 407
|DatePublished=9th February 2013
|Author=JuliaBalbilla
|Servings = 6 large [[Sausages|sausages]]
|Difficulty = 3
|TotalTime = 2 hours
|PrepTime = 1 hour
|CookTime = 1 hour
|Image = [[Image:Morcilla blanca recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Nice and white''

4.6/5 

Julia, you must have put lots of time into this. Looks really good. Thank you!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
[[Image:Wrapped in butter muslin.jpg|thumb|300px|right|Wrapped in butter muslin]]
{{RecipeIngredients
| 300 ml [[Ham|ham]] [[Stock|stock]]
| 4 [[Bay leaves|bay leaves]]
| 70 g Bomba or other Valencian [[Rice|rice]]
| 1 medium [[Onion|onion]], finely [[Diced|diced]]
| 1 bulb [[Garlic, crushed|garlic, crushed]]
| 2 teaspoons [[Dried|dried]] [[Oregano|oregano]]
| 2 teaspoons sweet [[paprika|Pimentón de La Vera]]
| 2 teaspoons hot [[paprika|Pimentón de La Vera]]
| [[Black pepper]] as desired, [[Ground|ground]]
| ½ teaspoon [[Cinnamon|cinnamon]], [[Ground|ground]]
| ½ teaspoon [[Cloves|cloves]], [[Ground|ground]]
| [[Nutmeg]] as desired, [[Grated|grated]]
| 750 g [[Gloucester]] Old Spot [[Pork belly|belly pork]], [[Minced|minced]]
| 1 tablespoon [[Dry sherry|dry sherry]]
| 1 [[Egg|egg]], beaten
| 1 teaspoon [[Salt|salt]] (optional – this depends on the saltiness of your [[Ham|ham]] [[Stock|stock]])
| 3 sheets of [[Butter|butter]] muslin, measuring at least 70 cm by 50 cm each
}}
===Method===

{{RecipeMethod
| Bring the [[Ham|ham]] [[Stock|stock]] to the [[Boil|boil]] with 2 [[Bay leaves|bay leaves]] and the [[Rice|rice]].
| Cover, and allow to [[Simmer|simmer]] gently until the [[Rice|rice]] has absorbed all of the [[Stock|stock]] – around 15-20 minutes.
| Transfer to a bowl, discarding the [[Bay leaves|bay leaves]] and leave to cool.
| Meanwhile, [[Boil|boil]] the [[Diced|diced]] [[Onions|onions]] for 5 minutes and drain them, transferring the liquid into a large saucepan with the 2 remaining [[Bay leaves|bay leaves]].
| Add the [[Onions|onions]] to the [[Rice|rice]], together with the Crushed [[Garlic|garlic]], the [[Oregano|oregano]] and the [[Spices|spices]] and mix thoroughly with a fork.
| Using your hands, mix in the [[Belly pork|belly pork]], [[Sherry|sherry]] and beaten [[Egg|egg]] to the [[Rice|rice]] mixture.
| Weigh the mixture and divide into three.
| Fold the [[Butter|butter]] muslin in half lengthways.
| Roll out each portion into a length of about 28 cm and place on the edge of the lengthways side of muslin.
| Roll up as tightly as you can and tie each end as tightly as possible with string. At one end, loop an extra piece of string through to allow the [[Sausages|sausages]] to hang.
| Tie an extra piece of string around the middle of each roll so that you get a link of two.
| Place on a flat surface, such as a tray or [[Baking|baking]] tin and put in [[Freezer|freezer]] for 30 minutes. This will [[Help|help]] the morcillas to bond.
| Bring the [[Onion|onion]] water to the [[Boil|boil]] and add the morcillas. Add extra water to cover and [[Salt|salt]] if necessary,
| Reduce heat and [[Simmer|simmer]] for 30-40 minutes.
| Remove the morcillas from the pan, drain and allow to hang in a cool larder for several hours.
| Release them from the [[Butter|butter]] muslin and keep in the [[Fridge|fridge]] in a container for up to 4 days.
}}
===Serving suggestions===
The [[Sausages|sausages]] are best sliced and [[Fried|fried]], rather than eaten whole, in the same way that an English [[black-pudding]] would be used.
===Variations===
You can vary the amount of [[Garlic|garlic]] and [[Spices|spices]] and use ordinary [[Paprika|paprika]] if you wish. If you can get it, use the [[Pork|pork]] of an Ibérico breed of [[Pig|pig]]. The cloves are quite powerful so you may wish to reduce the quantity.
===Chef's notes===
You need to be very careful when cutting the string and unrolling the morcillas. Use very sharp, fine scissors (such as embroidery scissors) and unroll very slowly and carefully. Keep them on a flat surface whilst doing this, or they will break.
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Morcilla blanca]]
[[Category:Garlic recipes]]
[[Category:Pork recipes|Morcilla blanca]]
[[Category:Snacks and light bites|Morcilla blanca]]
[[Category:Spanish recipes|Morcilla blanca]]
[[Category:Spicy recipes|Morcilla blanca]]
[[Category:Starters|Morcilla blanca]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/morcillablanca|#morcillablanca]] [[Special:Search/rice|#rice]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/stock|#stock]] [[Special:Search/sausages|#sausages]] [[Special:Search/ham|#ham]] [[Special:Search/boil|#boil]] [[Special:Search/butter|#butter]] [[Special:Search/ground|#ground]] [[Special:Search/oregano|#oregano]] [[Special:Search/onion|#onion]]
</code>

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