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Morcilla Fresca

Morcilla Fresca

Cost: low

Elaboration time: 1h

Ingredients for 4 blood sausages:

  • 2 kg mangel
  • Intestines
  • 1 Onion
  • Red and green peppers
  • Red paprika
  • Guinea pepper
  • Blood from the kid
  • Salt
  • ½ kg fat (kid or lamb)


Wash the mangel and cut it in small pieces. Add them together with the peppers cut in pieces, the onion, some guinea pepper, the fat and the blood, some salt and warm water in a quite big morter.

The intestines previously well washed will be used to fill the mixture of the morter in them. Once filled up they will be prick with a needle and boiled on a low flame until they are completely cooked.

Given by: Restaurante los Ángeles (Pinofranqueado)

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