Posted on Saturday, April 16, 2016 in
Pork Recipes
Azorean Morcela (Blood Sausage)
Azorean morcela (blood sausage) recipe, receita de morcela Acoreana), delicious fried, baked or barbequed.
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| Preparation time | 20 min |
| Cooking Time | 1 h 30 min |
| Ready In | 1 h 50 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
500g pork blood500g pork fat250g rice1 onion, finely chopped3 cloves garlic, minced1 teaspoon paprika1 teaspoon ground cloves1 teaspoon ground cinnamon1 teaspoon ground nutmegSalt and pepper to tasteHog casings
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Preparation
- Soak hog casings in cold water for at least 30 minutes to soften them. Rinse them thoroughly to remove any salt.
- Rinse the rice under cold water until the water runs clear. Cook the rice in boiling water until it's just tender. Drain and set aside to cool.
- In a large mixing bowl, combine the pork blood, finely chopped pork fat, cooked rice, minced onion, minced garlic, paprika, ground cloves, ground cinnamon, ground nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Using a sausage stuffer or a funnel, fill the hog casings with the mixture, leaving some space to tie off the ends. Twist the casings at regular intervals to form individual sausages and tie the ends.
- To cook the morcela sausage, you can either simmer them gently in water for about 30-40 minutes or until cooked through, or you can grill or fry them until they're browned and cooked.
- Smoking morcela sausage adds another layer of flavor to this already delicious dish. Here's how you can smoke morcela sausage:
- If you're using a smoker, preheat it to a temperature of around 225-250°F (107-121°C). If you're using a grill with a smoking attachment, set it up for indirect heat and preheat it to the same temperature.
- Soak Wood Chips:
- Soak your smoking wood chips in water for about 30 minutes before using them. This will help them produce more smoke and last longer during the smoking process.
- Add Wood Chips:
- Once the smoker or grill is preheated, add the soaked wood chips to the smoker box or directly onto the coals. If you're using a gas grill, you can place the soaked wood chips in a foil packet with holes poked in it and place it over the burner.
- Smoke the Sausages:
- Place the prepared morcela sausage on the grill grates, making sure they're not overcrowded to allow the smoke to circulate around them evenly. Close the lid of the smoker or grill to trap the smoke inside.
- Maintain the temperature inside the smoker or grill at around 225-250°F (107-121°C) throughout the smoking process. Use a thermometer to monitor the temperature.
- Smoke the morcela sausage for about 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C). This ensures that they are fully cooked and safe to eat.
- Check for Doneness:
- Use a meat thermometer to check the internal temperature of the sausage. Once it reaches 160°F (71°C), it's done.
- Rest and Serve:
- Once smoked and cooked through, remove the morcela sausage from the smoker or grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the sausage.
- Serve the smoked morcela sausage hot as a delicious appetizer or main course, alongside your favorite sides and condiments.
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