Morcilla recipe required.

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Morcilla recipe required.

Postby yotmon » Sat Jan 31, 2015 12:15 pm

Hi folks, last October I went over to Seville Spain for a few days and whilst there I purchased some Morcilla from the local market. I had them for breakfast with smoked bacon and fried eggs and they were very nice indeed !

They were actually made in Asturias - northern Spain and were flavoured with anise. So I was wondering if anyone had a recipe for these puddings or should I just start 'experimenting' to achieve the taste. I was thinking of adding onions,cooked rice and maybe some cooked pork rind as filling, but I'm well open to suggestions !

Thanks in advance.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
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Re: Morcilla recipe required.

Postby Goaty » Sun Feb 01, 2015 9:45 am

Morcilla de Arroz, taken from Charcuteria by Jeffrey Weiss. He hasn't called it morcilla de Burgos because that's an IGP name, but it's the same thing.

Weights are % based on the amount of blood

1l pork blood 100%
1kg minced onion 100%
300g pork lard 30%
100g kosher salt 10% (it's intended for a US audience hence the kosher salt.)
1 fresh bay leaf
1kg uncooked bomba rice 100%
4g ground black pepper 0.4%
2g cloves, toasted & ground 0.2%
2g anise seed toasted & ground 0.2%
1g nutmeg 0.1%
10g pimentón dulce 1%
10g pimentón picante 1%

Sweat the onions, bay & 25g salt in the pork lard over a low heat for 40-60 minutes. Onions should be soft but not browned.
Ditch the bay leaf.
Mix the rice & onions & refrigerate overnight.
Mix the remaining ingredients with the rice/ onion mix & mix well
Ladle into skins through a funnel.
Poach to 70ºC
Drain, chill & refrigerate.

There are 6 more morcilla recipes in the book. I'll post pictures of the recipes if that's allowed? (I guess it's not)
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Re: Morcilla recipe required.

Postby yotmon » Sun Feb 01, 2015 8:52 pm

Hi Goaty, thanks very much for the recipe. Sounds a good one to try so I'll let you know how I get on. The ones I had in Seville tasted very different from 'normal' black pudding or other Morcilla I've had, but was pleasantly surprised with the anise flavour.

Cheers Ste.
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Re: Morcilla recipe required.

Postby wheels » Sun Feb 01, 2015 11:37 pm

I had that book for Christmas; it's well worth the money.

A mate of mine brought me 'some form' of aged Morcilla among a lot of other goodies from a holiday in Spain; it was probably the worst thing I've ever tasted! :cry: :cry:

Phil
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Re: Morcilla recipe required.

Postby yotmon » Mon Feb 02, 2015 10:38 pm

Hi Phil, wouldn't have thought 'blood sausage' would be used as anything other than a fresh product kept under refrigeration. I don't really fancy a 'cured' one !
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Re: Morcilla recipe required.

Postby wheels » Mon Feb 02, 2015 11:57 pm

Cured/aged, I'm not sure. It was wrinkly and tasted awful though.

Phil
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