White Morcilla or Navarre-Style Stuffed Intestines

Name: White Morcilla or Navarre-Style Stuffed Intestines
Cuisine: Spain
Ingredients: 12 eggs; 250 grams cooked rice; 200 grams fresh mutton fat (lard); parsley, finely chopped; onion, finely chopped; garlic, finely chopped; ground cinnamon; ground saffron; salt; cleaned intestines; blood (sangrecilla), fried with onion; almond or tomato sauce

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

12 eggs
250 grams cooked rice
200 grams fresh mutton fat (lard)
parsley, finely chopped
onion, finely chopped
garlic, finely chopped
ground cinnamon
ground saffron
salt
cleaned intestines
blood (sangrecilla), fried with onion
almond or tomato sauce

Instructions

Beat the twelve eggs in a bowl. Mix the beaten eggs with the cooked rice, fresh mutton fat cut into small pieces, finely chopped parsley, onion, and garlic, ground cinnamon, and ground saffron. Season the mixture well with salt.
Stuff the cleaned intestines with this paste, filling them just over halfway full (do not pack them completely, as the filling will expand during cooking). Place the filled intestines in a pot and cook them as you would traditional morcilla, taking care to prick the casing frequently so air escapes and the intestines do not burst.
Once cooled, slice the morcilla into thin rounds and fry them. Serve with fried blood (sangrecilla) sautéed with onion and a sauce made from almonds or tomatoes.