Morcillas (Blood Sausages)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Difficulty
Medium
Ingredients
2
fresh pig's blood
1
piece(s) splash of vinegar
750
gr pork back fat, finely chopped
6
piece(s) scallion stalks, chopped
2
tbsp finely chopped parsley
2
tbsp poleo (pennyroyal), finely chopped
2
piece(s) tablespoons of yerbabuena (mint), finely chopped
4
tbsp corn flour
2
tbsp pepper
2
tbsp vinegar
pinch salt to taste
pork casings soaked in lime water or sour orange, on both sides
Directions
- Pajarilla Quindío