Morcilla de Burgos

Recipes for all sausages

Morcilla de Burgos

Postby onewheeler » Fri Jan 02, 2009 11:40 am

Morcilla de Burgos
(morcilla con arroz)
This was my first attempt at making morcilla, based on the recipe at http://www.wedlinydomowe.com/sausage-re ... rcilla.htm
Having only sausagmaking.org black pudding mix, with an unknown amount of binder additives, I took a guess at a 70% blood content and aimed at roughly 1/3 quantities.
Ingredients list was thus:
200 g black pudding mix, made up with 300 ml of warm (blood temperature) water to give about 500 ml total
700 g peeled onions, chopped in the food processor until fine
320 g pork flare fat, frozen and put into the food processor to give chunks of about 4 mm diameter
330 g paella rice
Spice list:
18 g salt
7 g fresh-ground black pepper
16 g pimenton dulce
8 g pimenton picante
1/3 tsp ground cinnamon
1/3 tsp ground cloves
1/3 tsp dried oregano

Stir the rice into the chopped onions, add the blood, the fat and the spices, mix well and stand for six hours.
Fill into 28 mm collagen casings, prick each one and place the sausages into a large pan of water at about 80 C. Gently bring back to temperature and maintain it for an hour or so. Drain off the water, allow to cool and store in the 'fridge.
This made 27 sausages of �normal� size.
Notes on ingredients: the paella rice is available from most supermarkets, I used �La Bomba� brand from Waitrose.
Spanish pimenton dulce and picante are fairly widely available: Sainsburys stocks small, red rectangular tins of both (�La Chinata� brand). This is the essential spice ingredient. One could adjust the proportions according to how hot you want the sausage.
The mixture was quite sloppy and easy to handle.
I'd not intended to process the onions to quite such a fine gloop as they came out, but on reflection I don't think this was a problem.
Results: about 20% of the sausages burst their casings, despite trying not to over-fill. The cooked sausage was still quite malleable until cooled and refrigerated at which point they firmed up.
Tasting: I cooked some in a hot oven for fifteen minutes, the result was excellent when served on pan catalana (toasted bread rubbed with raw garlic, ripe tomato and a drizzle of olive oil) accompanied by a cup of strong coffee and a glass of Spanish brandy.
The spicing seemed authentic from memories of eating Spanish morcilla: I might be tempted to reduce the black pepper content a little next time as this had a slightly dominant note. Despite the large quantity of onion, it did not overwhelm the flavour.
I have a feeling that the mix might make a rather excellent filling for stuffed peppers. Peppers and black pudding go well together, the bite of the peppers offsetting the sweet richness of the blood. I've used this combination before with English black pud in a sort of lasagne recipe with some success.
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onewheeler
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Postby wheels » Fri Jan 02, 2009 1:16 pm

onewheeler

The recipe looks and sounds superb. Is there a reason for doing them in smaller than normal (for a black-pudding anyway) casings? Is this how they're done in Spain?

Phil
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Postby onewheeler » Fri Jan 02, 2009 4:08 pm

wheels wrote:onewheeler

Is there a reason for doing them in smaller than normal (for a black-pudding anyway) casings? Is this how they're done in Spain?



Two reasons: (1) morcilla comes in "normal sausage size" dimensions in Spain, and (2) 28 mm collagen casings were what was in the fridge :-)

Wassail!
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Postby wheels » Fri Jan 02, 2009 4:26 pm

Thanks for the info.

You're welcome to wassail at my place if you're bringing Morcilla!

Phil
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Postby onewheeler » Fri Jan 02, 2009 5:42 pm

Are you sure that you want this lot round?!

Image

Bells Abub
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Postby wheels » Fri Jan 02, 2009 6:02 pm

Have they been dipping their faces in the black pudding mix? :lol: :lol:
Last edited by wheels on Fri Jan 02, 2009 6:54 pm, edited 1 time in total.
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