morcilla and dying arts…

Dying Arts…my mother has been a chef most of her life, now 70, self taught and endlessly intrepid, she makes just about everything from scratch in a tiny restaurant kitchen in a corner of galicia. I don’t believe there are that many people left who can be bothered to go through the palaver of, for example, making their own morcilla/black pudding. This recipe is truly truly amazing and truly a pain in the arse to do. Like i said, a dying art, but definitely worth the bother…

MORCILLA/BLACK PUDDING

INGREDIENTS

Pigs blood (all the blood from one pig)

300g flour (you can add more of mixture is too runny)

1 loaf of bread soaked in 1 litre of milk (bread should soak up liquid)

250g dried figs – chopped

150-200g pine nuts

1 kilo seedless raisins

1 large onion chopped, sweated and then drained

1 kilo sugar

cumin to taste

cinnamon to taste

oregano to taste

3 cloves

salt

pepper

sausage skins-(large intestine)

METHOD

If the blood is fresh from the pig, it must be stirred constantly till it is cold (otherwise it will congeal), then add all the ingredients to the now cold blood. The mixture should be runny like the consistency of thin porridge.

Take a skin about 40 cm in length. Tie one side off with a long piece of string and using a spoon, add mixture from the open end (needs 2 people, one to hold the skin open and the other to fill). Fill the skin loosely as the mixture needs space to expand. Tie off the other end with the same piece of string you should now have a crescent shaped pudding.

(illustration by mvp)

COOKING

You need to place a long wooden spoon along the top of a deep pan, filled with boiling water. Suspend the puddings on the wooden spoon using the loop of string so they hang into the water. They should not touch the bottom of the pan (very delicate process and the puddings can burst, and if they burst they are ruined…). Simmer gently for about half an hour. You know the puddings are cooked when you prick them with a needle in the fattest part and no blood comes out. Lift out the puddings and leave to cool.

If possible smoke the puddings for 8 days. If you cant smoke them, you still need to hang them in a dry, cool airy place for a few days.

This is really a 2-person job

You can freeze the puddings

that´s what my mum does anyway…

other food posts:

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

3 responses to “morcilla and dying arts…

  1. having sampled these i am glad she goes to the bother!

  2. …and i like your puddings drawing x

  3. Pingback: the matanza… « mvp – work in progress

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s