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Wednesday, August 15, 2012

CARCAVO WITH BLOOD SAUSAGE RECIPE FROM MONROY, EXTREMADURA, SPAIN

Eye Bath - 1987F439(type of glass used to remove last bit of blood)
from
 Birmingham Museum and Art Gallery
concavity, the last bit of blood left in cavity of pig's abdomen. It is removed with an eyeglass and used in blood sausage stuffing. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003: and Serradilla. 1993:140]

BLOOD SAUSAGE RECIPE – LORD-WILLIAMS’ TRANSLATION OF THE RECIPE IN MONROY, EXPTREMADURA, SPAIN 

Ingredients
2 chopped onions
2 garlic cloves mashed
¼ c fresh lard
1 ½ tsp freshly ground black pepper
1 ½ tsp ground bay leaves
½ c chopped parsley
1 ½ tsp cumin

Inés preventing the blood for the
sausage from coagulating
Photo by: Lord-Williams


3 lbs pork shoulder
1/2 lb pork fat
2 tbsp salt
2 quarts pork blood, including the concavo<

Preparation:

Sauté chopped onions and garlic in lard over medium-low heat until translucent, about 10-15 minutes. Remove and let cool.

Mix the pepper, parsley and bay leaves.

Cut the pork and fat into 1 to 2-inch chunks and put into separate bowls. Coat everything with the herb/spice mix.

Chill all the ingredients and utensils to be used except the pig casings. Put 10-20’ of them in a bowl of warm water.

Add the salt to the meat and fat.

Fill a very large pot with water and heat it to steaming, but not boiling.

Huevos con todo....
(The King of Spain's Favorite Supper:
Morcilla, Chorizo and Fried Eggs!)
Photo from: Silverman68
Mix the meat, fat and onions in a trough. Add blood while kneading to obtain a consistency like pancake batter and refrigerate.

Place casing on sausage-stuffer. Push the meat mixture into the stuffer. Stuff whole casings one at a time. Then tie them into links and prick them with pins. to prevent them from exploding. Put the sausage links into a large bowl with ice and water.

Heat water in a pot. Gently place sausage links into the water one intestine at a time. Poach sausages for 10 minutes and them place in ice water again.

When cool, gently removed the sausage links and hang them to dry out for about 1 hr. Hang them in a cool place and fry as needed. They should be consumed within 6-8 days.

[1] Traditionally blood sausage in Extremadura, Spain is made with onion while in Burgos it is made with rice instead.

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