Portuguese Morcela (Blood Sausage) Recipe

Posted in: Pork

Sat, Apr 16, 2016

4 out of 5 with 2 ratings

Views: 32423 - Comments 0

Share this Recipe

Learn how to make this delicious Portuguese morcela (blood sausage) recipe.

Preparation time	20 min
Cooking Time	1 h 30 min
Ready In	1 h 50 min
Level of Difficulty	Easy
Servings	8

Ingredients

1 and 3/4 pints of pork blood (or the blood from lamb or goose)12 ounces of suet, shredded1 cup of milk2 ounces of oatmeal3 medium onions, peeled and chopped1 tablespoon of salt1/2 teaspoon of mixed herbs1/2 teaspoon of cayenne pepper1 pinch of nutmeg Get Portuguese ingredients

Directions

Pre-heat oven to 300 degrees Fahrenheit.
Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
Rinse under cool running water.
To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
If you spot any holes in the casing at this time, discard or cut the damaged bit off.
Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d’oeuvres).
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
Bake for 1½ hours and allow to cool.

Recipe & Photo Credit: easyportugueserecipes.com

Eddy

Member since Oct 1, 2015
Location: n/a