Rellena Blanca (White Blood Sausage)
Cooking time
75 minutes
Number of servings
10
Difficulty
Medium
Ingredients
2
fresh pork blood
500
gr green peas (or dry, soaked and cooked)
500
gr pork bacon, without skin, chopped and fried
4
clove(s) garlic, crushed
3
tbsp lemon juice
salt, pepper, cumin and achiote-infused lard
Directions
- The fresh, coagulated blood is cut in crosses with a knife, add salt and lemon juice and let rest for 1 hour (should release the clear liquid, which is removed with a spoon).
- Mix with the rest of ingredients and sauté in bacon fat.
- Stuff the casings, tie and put to cook in boiling water, without covering the pot, for 1 hour.
- Pierce to ensure it's well cooked, checking that no blood comes out when squeezed.
- Remove, and hang to dry.
- Can be eaten immediately or fried cut into portions.
- Rellenas de choclo huila