Recipe courtesy of Isabel Fernanz Domingo (Canencia)
“Recipe belonging to a project developed by the Commonwealth of Social Services”.
Onion sausages are made during slaughter. In the months of November and December.
They had to be consumed so they wouldn't spoil.
For 25 Sausages
- Guts (a belly)
- 10 Kg. onions Butter Rice
- Spicy paprika
- 1 head of garlic
- 1 cinnamon stick
Cook 1/2 cup rice.
Mix all ingredients until a paste is made: rice with the finely chopped onion, butter in small pieces, 4 handfuls of sweet paprika, 1 tablespoon spicy paprika dessert, 25 GR. ground cinnamon and other 25 GR. ground cumin also, a glass of blood and a pinch of salt and pepper.
Wash your guts thoroughly and cut them (25 - 30 cm. long-haul). Sewing one end of the gut, fill it with the pasta and tie the other end when you finish filling it. When all the guts are stuffed and sewn, are pricked with a thin needle to get the air out.
On the other hand, fill the boiler with water and pour all the ingredients with the cold water: 1 whole garlic head, 1 cinnamon stick, 1 laurel branch, 25 GR. cumin grain, 2 oregano branches, 2 handfuls of sweet paprika, 1 tablespoon spicy paprika dessert, a few big pieces of butter and a little salt. Junto a todos los ingredientes metemos las morcillas y lo ponemos a cocer unas dos horas a fuego lento.Share