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Wednesday, February 12, 2014

EMBUDO WITH A SURPRISE SAUSAGE


Filling Sausage with a Stuffer
Photo by: Lord-Williams
funnel, sausage stuffer. It is used to stuff sausage meat into intestines. [Serradilla. 1993:34:41]

A SURPRISE SAUSAGE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS # 35. RECETA DEL MORCILLÓN SORPRENDENTE, p. 32[1]

Ingredients

1 pig bungs intestine
18 eggs[2]
2 large onions
2 tsp ground cloves
1 tsp ground pepper
1 tbsp olive oil
1 c peeled almonds
1 c sugar

2 tbsp olive oil for frying

Preparation
A Treat for Egg Lovers
Photo by: Lord-Williams

Wash a large intestine inside and out. Soak overnight. Rinse and turn it inside out[3]. Rinse that.

Break eggs into a large bowl and beat them. Crush the onion, cloves, pepper, oil and half of the peeled almonds in a food processor. Coarsely grind the second half of the almonds and add them to the mixture with the sugar.

Pour it into the intestine using a funnel or sausage stuffer. Tie the two ends of the intestine with a chord. Divide it into links and prick each one a few times with a tiny pin.

Fill a pot half full with water. Bring to a boil. Add sausage links and gently boil 1/2 hr.

When ready to serve, fry the links in a little oil. Drain, slice and serve.

SURPRISE! Who ever heard of egg sausage?


[1] See blog titled culena published November 15, 2013 for another recipe for pig bungs.
[2] The original recipe calls for 63 eggs. Taking into account that eggs were smaller during the Middle Ages, no more than 18 eggs are necessary.
[3] It has been proven that sausages last longer if turned inside out.

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