Morcilla casera de Extremadura (Home-made morcilla from Extremadura)
A version of morcilla blood sausage from Extremadura. You will need a Sausage machine to make this.
This recipe needs advance preparation!
| Morcilla casera de Extremadura (Home-made morcilla from Extremadura) | |
|---|---|
 |
| Cooked morcilla | |
| Servings: | Serves 4 |
| Calories per serving: | 611 |
| Ready in: | 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | none |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewI remember you making this. 5/5 Impressive, for a vegetarian! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 leaves of swiss chard
- 200 g 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.
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