Leonese-style Blood Sausage (Morcilla a la Leonés)
Morcilla a la Leonés, or Leonese-style blood sausage, is a traditional dish from the region of León in Spain. This savory sausage is made with a combination of pork meat, pork fat, onions, and spices, all mixed with blood to give it a rich and distinctive flavor.
Ingredients
- 2 lbs pork meat, finely chopped
- 1/2 lb pork fat, diced
- 1 cup onion, finely chopped
- 1/2 cup rice
- 1/2 cup blood (from the pork or from a butcher)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- 1/4 tsp ground cloves
Instructions
- In a large bowl, mix together the pork meat, pork fat, onion, rice, and spices.
- Add the blood to the mixture and stir until well combined.
- Stuff the mixture into sausage casings, forming individual sausages.
- Bring a large pot of water to a boil, then reduce the heat to a simmer.
- Place the sausages in the pot and simmer for 45 minutes.
- Remove the sausages from the water and let them cool.
- Once cooled, the sausages can be grilled, pan-fried, or stored in the refrigerator for later use.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Large bowl Sausage casings Large pot
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serve the Morcilla a la Leonés with crusty bread, roasted vegetables, and a glass of red wine for a complete and satisfying meal.
Tips & tricks
Be careful when handling the blood and make sure to cook the sausages thoroughly before consuming.
Cost
$15