Meat Recipes

Black pudding with onion (morcilla)

INGREDIENTS:

Per every 1000gr. of product to be prepared.

Onion ...................................... 200g.            

AnimalBlood ................. 225(+/-75)g. 

Salt…..........................................20 g.

602 FLAGE..................................10 g.   

503 SORPAX ............................... 4 g.

603 TAFOSF…………….................... 3 g.       

305 ISADEX Flavour….................. 3 g.

Pepper……….……...........................3 g.

Paprika……….……...........................3 g.

Garlic……….……...............................2g.

Aniseed……………...........................2 g.

Oregano……….……........................0’5g.  

704 ROMERON...............................2 g.

ADVISED ELEBORATION PROCEDURE:

The onion is usually boiled, then wring it out and mince it and add some not melt lard and animal blood.

1. – The meat mass must be formed by fatless pork, meat from below pork’s chin, pork side (belly) and pork scratching. Proportions will vary according to preferences. Mince it all in dices of 8mm.

2. – Put the meat mass in the kneading machine. Start the machine and add the ingredients above mentioned while kneading.

3. – Once the meat paste has reached the desired consistency, take it out of the machine in order to form the sausages.

4. – The stuffing: take thickest casing to fill them in with the paste.

5. – Once the sausages are formed, there is no need to leave them to air for any period before the cooking.

6. - Cook the sausages at 85ºC (+/- 5ºC); the boiling time will depend on the proportion of  fatless pork and meat from below pork’s chin.

7. - Once the cooking is over, let them chill under running water and keep in the fridge until packing or consumption.

REMARKS:

Also can use “1029 Morcilla Condimento”, dose 40gr/Kg, as a complete mix. (except for the onion and animal blood)

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