Guineo Blood Sausage Ocaña, Norte de Santander
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
beef blood
2
piece(s) green guineo plantains (small cooking plantains), peeled
1
piece(s) (500 g) beef offal, finely chopped
2
piece(s) onions, peeled and chopped
2
clove(s) garlic, chopped
pinch pinch of cumin
pinch pinch of pepper
pinch poleo (pennyroyal), yerbabuena (mint) and oregano, finely chopped, to taste
salt
beef intestines, very well washed and soaked in water
Directions
- Cook the plantains and offal separately for 30 minutes, until tender.
- Grind the plantain and dissolve with a little of the cooking water.
- Chop the offal finely and combine with the guineo, onion, garlic, seasonings, salt and herbs, and let rest.
- Then mix everything with the blood, beat to incorporate well and stuff the intestines with the preparation.
- Tie and cook in an uncovered pot for 1 hour, pierce with orange thorns and squeeze.
- If no blood comes out, they are ready.
- Remove, cut and fry.
- Serve with white rice and arepas.