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Wednesday, April 19, 2017

PICADO, PRUEBA WITH RECIPES FOR CHORIZO AND BLOOD SAUSAGE

Fried  blood sausage stuffing and choriera
Photo by: Lord-Williams
Eng a sample of  choriera (chorizo stuffing) or morcillera (blood sausage stuffing). Also, it is called (de) matanza (of the slaughter). It is fried and tasted for possible seasoning changes before stuffing the intestinal skins. [Serradilla. 1993:100: 146:147]

CHORIZO, THE MEDIEVAL SPANISH CHEF'S RECIPE
For 4 servings      

Ingredients
  
1 lb pork butt ground       
1 tsp coarse sea salt       
1 tsp white pepper 
1 tsp macerated murri[1]        
¼ c white wine[2]
2 garlic cloves mashed     
1 tsp nutmeg       
1 tbsp chopped cilantro       
1 tsp cinnamon 
1 tsp dried lavender mashed
1 tbsp flour      
washed sausage casings
string for tying 
¼ c virgin olive oil   

HONEY BLOOD SAUSAGE, THE MEDIEVAL MANUEL QUITIAN'S  CONCOCTION

Ingredients

Tying Sausage Links
Photo from: Lord-Williams
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

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.

Boil almonds in water. Remove from heat and peel. Chop coarsely and set aside.

Black Blood Sausage and White Sausage
Ready to be topped and devoured
So yummy!!!
Photo by: Lord-Williams
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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[1] See blog titled Almorí macerado published on August 29, 2012 for recipe.

[2] Paprika and cayenne pepper are not included as they are New World products. Wine is used instead.


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