White Morcilla (Butcher's Sausage)

Name: White Morcilla (Butcher's Sausage)
Cuisine: Spain
Ingredients: chicken; pork belly or bacon (tocino); hard-boiled egg; parsley; salt; spices; pork casings (intestinos)

Origin: Castile, Spain

Source: Anonymous, 1920

Ingredients

chicken
pork belly or bacon (tocino)
hard-boiled egg
parsley
salt
spices
pork casings (intestinos)

Instructions

Mince the chicken, pork belly, hard-boiled egg, and parsley together very finely. Season the mixture with salt and spices. Let the paste rest for several hours.
Stuff the mixture into pork casings and cook them as you would butifarra sausages (boiled or simmered in broth). These are meant to be eaten fresh, immediately after cooking.