How to make Canarian Sweet Morcilla?
Canarian Sweet Morcilla (blood sausage) has the curiosity of being sweet, unlike other blood sausages that can be found throughout the Spanish territory as the one from Burgos. The recipe changes according to the island, as more ingredients are added or taken away. It’s a traditional dish from the archipelago’s gastronomy.
Preparation
60 minutes
Ingredients:
- Pig’s blood
- Pork lard
- Onion
- Almonds
- Raisins
- Nutmeg
- Green pepper
- Breadcrumbs
- Sugar
- Oregano
- Salt
Preparation
A recipe that can be made at home and that does not involve a very complicated work but laborious and several steps to follow to achieve an incredible result.
- Take a bowl and mix the pig’s blood with the breadcrumbs and the finely chopped onion.
- When the butter is well browned, add the almonds, raisins and sugar.
- The mixture that we have made is put in the guts, we will fill them, we will tie them well and we prick by the sides so that they do not break.
- Then, after having passed the mortar, put the oregano, the nutmeg, the green pepper and the salt.
- Cook in a pot for about 20 minutes. Then take them out and drain them so that they are very dry.
- Let the blood sausages rest overnight to allow all the ingredients to unite before being ready to serve.
- To serve, cut into slices or thick slices and fry in hot oil to get a delicious crust.
- Put on absorbent paper to remove excess oil.
- Serve as an appetiser or as a side dish.
This is a simple recipe that won’t take long. You can also find Canarian Sweet Morcilla at any butcher’s shop. We can accompany this blood sausages with rice, wrinkled potatoes or mojo picón.