Recipe
for family meals :
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Morcilla - Spanish Black Pudding
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This
recipe has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
Usually
the morcilla is made on the first or second day of the
matanza. It is a very rich black pudding packed full
of spices and is always very welcome with a nice glass
of "tinto" at the end of this very hard first
day. Whatever is left can be conserved for later use.
Recipes
vary from family to family, although the basics are
always the same. The following recipe explains how one
Spanish family in our local village has been making
her black pudding for generations.
If
you would like to know more about the Matanza read the
article Andalucian
Matanza - a History.
Ingredients
Pigs
blood (about 3 - 4 large casserole dishes)
Stale bread, again about 4 loaves
4 "arrobas" of onions which is roughly 46
kilos
Pork fat
Large pigs intestines or false Sausage skins
Cloves, black pepper, cinnamon, oregano and pine nuts
or walnuts
Method
- The
onions are usually the first things to be prepared.
Starting early in the morning or sometimes the day
before, they are peeled, chopped and cooked in water
over an open fire.
- Once
cooked, they are placed in large cloth sacs and hung
to allow the water to drain away.
- Once
the blood has been collected from the pig and stirred,
it is placed in a large casserole dish with stale
bread.
- The
pork fat and ground nuts and spices are added to the
casserole dish and mixed well, usually by hand. The
onions are added and everything is mixed again.
- At
this stage, a little of the mixture is gently fried
for a minute or two to test the seasoning. (This is
often the most enjoyable part and of course, there
are many tasters!)
- Once
satisfied with the seasoning, the intestines are filled
with the mixture and are tied at intervals of about
10 - 15 cms.
- The
black pudding is cleaned off and gently cooked in
water.
Whatever
is not eaten is hung in the family bodega for later
use.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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