Morcilla casera de Extremadura (Home-made morcilla from Extremadura)

This recipe requires preparation in advance!

A version of morcilla blood sausage from Extremadura. You will need a Sausage machine to make this.

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 review I remember you making this. 5/5 Impressive, for a vegetarian! Jerry

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

1. Finely chop and mix together the first 7 ingredients.
2. Add the salt and paprika and then the blood and oil, until it is the right consistency to stuff the casings .
3. Stuff according to the instructions of your machine.
4. 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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