Morcilla
Description
A delicious appetizer for any gathering. There are many blood sausage recipes: in every country it is prepared one way or another. Spain has its own version as well—there this sausage is called morcilla. Different regions have their own cooking specifics. To make morcilla, you can use either beef or pork blood; I had beef blood. Try to buy casings that are ready to use, otherwise there will be too much hassle with soaking and cleaning. Serve the appetizer at the table.
Instructions
- 1
Step 1
Boil the rice with salt and pepper, finely chopped fried onion, and bacon. Then add blood and herbs (marjoram and oregano) to the porridge.
- 2
Step 2
Check the integrity of the casing.
- 3
Step 3
Let's start stuffing the casing.
- 4
Step 4
Stuff loosely, tie with string.
- 5
Step 5
These are the sausages.
- 6
Step 6
Before boiling, prick the sausages. Boil for 10 minutes in salted water, until they become firm.
- 7
Step 7
And now our morsiya is ready! Let’s enjoy the sausage and