Ingredients
- 1 liter pork blood
- 3 onions
- 200 g soaked bread crumb
- 100 g lard
- Cleaned pork casings
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt, pepper and ají de color (annatto)
Step-by-step
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- Put the onions in the mixing bowl and chop 4 sec, speed 4.
- Add the lard and sauté 10 min, 120°C, spoon speed until translucent.
- Add the bread crumb, cumin, oregano, ají de color, salt and pepper and mix 20 sec, speed 3.
- Add the blood and mix 30 sec, speed 3 until combined.
- Fill the casings with the mixture without overpacking and tie off the ends.
- Cook in gently simmering water 40 min without letting it boil hard, pricking if they swell.
- Serve pan-browned with mashed or boiled potatoes.
Tips
- Don't overfill the casings so they don't burst.
- The water should be hot but never at a rolling boil.
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