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How To Prepare Puerto Rican Morcilla

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Commonly served with Lechon is the morcilla (blood sausage). Like Lechon, it’s served all year long but is particularly popular during holiday celebrations. Morcilla is made from ground pork and blood from pork and is then seasoned with rice and other spices such as garlic, cilantro and salt. Chilli peppers are also added to boost the spice. 

Ingredients to make Morcilla

 A quarter cup of duck fat Lard 

 Two cups of minced sweet onions (about two medium onions) 

 Ten cloves of garlic, minced 

 Two tablespoons Spanish paprika 

 One teaspoon of kosher salt 

 One teaspoon of ground cloves 

 4 cups of cooked white long-grain rice (preferably an entire day-old) 

 1 pound of pork belly, cut and cut into 1/8-to 1/4-inch cubes 

 6 cups of bloody pork that has been strained 

 12 ft. hog casings 

 One tablespoon olive oil one tablespoon olive 

 Directions 

 Instructions Checklist 

 Step 1 

 Pour the duck fat into an iron skillet on medium-high. Add the garlic and onions, cooking, and frequently stirring until caramelized slightly about 8 to 10 minutes. Reduce the heat to medium-low. Add salt, paprika, clove and cook. Stire frequently until rust color has disappeared and tender, about 8 to 10 minutes. Remove the skillet from the heat and allow it to cool completely, approximately 20 minutes. 

 Step 2 

 Mix the onion mixture with rice along with pork belly into one bowl. Pour the pork’s blood over the pork belly, then stir until it is well-combined. 

 Step 3 

 Cut casings into six (2-foot-long) segments. Then, run water across each segment, ensuring there aren’t any holes or tangles. Make a knot at one the end of each section of casing. Attach the opposite side to the funnel’s spout (at least 1/4-inch diameter). Divide the pork belly mixture into six equal portions. Pour one portion of the pork mixture into a funnel. Use the wooden spoon handle to pour the pork belly mixture into the casing, making sure that it passes through the spout to the casing. Repeat the process for the rest of the casing and leftover pork belly mixture. 

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 Step 4 

 In a large saucepan, bring water to a simmer at 160 degrees. (It is vital to maintain an ambient temperature of 160degF. It is not safe to cook if the temperature is higher than 170 degrees and the blood curdles. as it cooks.) Make sure to add the sausages to the water in small batches, if needed and cook without disturbing 15 minutes. Remove sausages and make a spiral on a large platter baking sheet, and then refrigerate covered for up to 8 hours, or overnight, to be set. 

 Step 5 

 Slice the sausages crosswise into 1/2-inch thick rounds. In a cast-iron or nonstick skillet at medium-high. Add sausages and cook until they are browned and warm, approximately 3 minutes on each side. 

 Step 6 

 Notice: You could also grill the whole links on medium-high heat, then cut them to serve. 

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