Was at the abbatoir having a hog slaughtered for a pig picking. A portuguese woman was collecting blood from her pig. I asked her if she was making sausage, and she said yes, morcilla. I offered her the blood from my pig in return for her recipe, which she gladly accepted.
For what its worth, here it is:
Paprika (blend hot and mild to taste)
Add blood a little at a time to get proper consistency.
OK, simplistic for sure, but she was speaking Portuguese which is a far cry from my poor Spanish...
Not a pure blood sausage (only blood), but her family's version.
If you made sausage in the past, it is at least a guideline.
Me? I would add cooked rice as I had in Spainish morcilla.
Google "making morcilla" and you'll find several recipes. There are many variations out there and the terminology is inconsistent. I grew up in Louisiana and blood sausage with rice was boudin noire, but I've heard that in France boudin noire contains apples and onions and no rice. For me, morcilla had no rice but ground or finely diced fat instead, and was flavored with mace and cinnamon, but maybe that was a Colombian variation (Dad is Colombian). Haven't tried it, but some Spanish recipes call for bread instead of fat or rice. The recipe Porker got from the Portuguese lady is pretty basic, except I never heard of smoked morcilla. But why not?
Morcilla’s an ingredient in many classic Spanish recipes and it’s expensive if you have to order it and have it shipped so I've taken a bash at making it twice and it's a challenge and definitely not for the squeamish. It’s really bloody. First finding a recipe in English is pretty tricky. I adapted several recipes I found online. The first time I tried it, I used a recipe where you use just pork blood which you can find at Asian markets usually, and diced pork fat and onions as filler. I really don't recommend it. My kitchen looked like a MASH unit after stuffing the casings. The sausage did come out OK. Second time I added bread crumbs to the recipe and it was much easier to handle and stuff the casings but many of them burst when I poached them. My advice is a good filler is really important to get the blood and fillers at the right consistency for stuffing the casings and don’t overfill the casings. Also don’t poach at too hot a temperature. It seems the blood and fillers swell as they cook. I notice the spices for morcilla vary a lot from recipe to recipe, some have nutmeg, others have cloves and cinnamon and oregano. The recipe at http://www.wedlinydomowe.com/sausage-... looks pretty good. I wish I had that when I started making morcilla. If it sounds like too much hassle, the Spanish food website, La Tienda has morcilla but after shipping you’re looking at sausage that’s about $20.00/lb or more.