Morcilla con cebolla (Córdoba, Argentina)

[federico]

Hi everyone, I'm posting this well known recipe wich we always use when slaughtering pigs for our yearly manufacture (sometimes tree pigs, twice a year) for family consumption. This Morcilla recipe is very similar to Morcilla de León, which is most likely were it came from.
When slaughtering,collect all blood in a tin or plastic bucket with a glass of brine and a finely chopped large onion in it.( the brine we use is 2 tblspns coarse salt/1ltr. of water, boiled for 5 mins.). Stir the blood as it falls in to avoid clotting.
Ingredients for 2 1/2 ltrs of blood.
4 large handfulls of minced back fat(ground pork fat can be used instead).
3 cups of finely chopped green onions.
3 cups of tender boiled pork skin, knife chopped finely, or boiled pig's head meat with heavy skin contents. If head meat is too fatty, reduce the ammount of back fat proportionally.
2 ltrs of milk soaked bread crumbs.
1 tablespoonfull of salt per Kg. of meat mix.
6 grms. ground white pepper per kg. of meat mix.
1 whole ground nutmeg.
2 tblspns of medium hot ground red dry peppers (chili peppers)

Mix all ingredients well,stuff in 38mm. casings,tie up the way you like best.
My suggestion is 6 to 8" links.
Cooking.Use a tall, large pot (no less than 50 cm. tall by 30 cm. diameter), fill it 80% up with cold water & place the morcillas in, hanging from a stick of wood placed across the top, making sure they don't touch against the sides or eachother.
Heat the water up to about 80º C. (don't let it come to a boil) & cook for about 1 hr, or untill done.( if not mistaken, inside temp. should be 70- 75ºC)

[saucisson]

Sounds gorgeous

[grisell]

Blood sausage isn't really my cup of tea, but as such, the recipe looks good!