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Monday, August 22, 2016

MORCIELLAS DE MIEL (LEON), WITH AN EASY RECIPE FOR HONEY BLOOD SAUSAGE

Removing Skin from Blood Sausage
Photo by: Lord-Williams

Cast morcillas de miel, Eng honey blood sausage (consisting of blood, salt pork, suet and honey). In the Middle Ages blood sausage could be a dessert-like, meatless concoction of almonds, pine kernels, cloves, cinnamon, egg yolks and sugared scented water, bound together with pork grease. See morcilla. [Ares. “Comidas.” 1994:92]

HONEY BLOOD SAUSAGE, THE MEDIEVAL MANUEL QUITIAN'S  CONCOCTION

Ingredients

2 tbsp almonds
1 tbsp olive oil, plus oil for frying bread
2 blood sausages (optional)
1 tbsp pine kernels
½ tsp cloves
½ tsp cinnamon
2 egg yolks
3 tbsps honey
1 tbsp suet
8 thin slices of bread

Preparation

Simply Delicious Any Time of Year!
Photo by: Lord-Williams
Boil almonds in water. Remove from heat and peel. Chop coarsely and set aside.

Heat olive oil in a frying pan. Remove sausage meat from casing and sautée. Add spices and nuts.  When toasted mix with egg yolks and add honey. Taste for sweetness. Add more honey if desired. Add suet and mix well.

Store refrigerated until ready to eat.

Thinly slice small pieces of bread and toast them.

At the same time warm the blood sausage mixture in a frying pan or microwave. When warm spread on bread and serve warm as hors d'oervres or dessert.



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