Morcilla Dulce

Step by stepInstructions

1. In a large bowl, whisk the pork blood until smooth, then stir in the rice, pork fat, raisins, walnuts, orange zest, sugar, cinnamon, and salt until well combined.
2. Fit a sausage stuffer with the casings and slide the whole casing onto the tube, leaving a tail end tied off.
3. Fill the casings with the mixture, leaving the sausages slightly plump but not tight, and tie them off into 4-inch links.
4. Poach the links in barely simmering water (about 180°F) for 20 to 25 minutes, until firm; do not let the water boil or the casings may split.
5. Drain the links, cool them completely, and refrigerate until ready to grill.
6. Grill over medium coals for 4 to 5 minutes per side until the skin is crisp and blistered, then slice thick on the diagonal and serve hot with bread.