Asturian Black Pudding (Morcillas Asturianas)

Ingredients

• pork fat (grasa)
• 1.5 plates onion, finely minced
• salt
• pimentón (Spanish smoked paprika)
• black pepper
• clove
• pinch cinnamon
• pinch hot pimentón (pimentón picante)
• oregano
• 1 small cup pork blood (sangre de cerdo)
• prepared pork intestines (tripas)
• water
• vinegar

Instructions

1. Wash the pork fat thoroughly, removing the veining around it, and mince finely. Separately, mince the onion. Combine both in a bowl in the proportion of one plate of onion to one and a half plates of fat. Add salt, pimentón (Spanish smoked paprika), black pepper, clove, a pinch of cinnamon, a pinch of hot pimentón, and oregano.
2. Strain the pork blood and measure about one small cup per kilo of fat. Pour the strained blood into the fat and onion mixture and mix thoroughly by hand until well combined. Let the mixture rest for a while so it absorbs the seasonings.
3. Using a funnel, fill the prepared pork intestines (tripas) with the mixture. Tie them securely with strong twine and prick them with a pin to extract any trapped air.
4. Bring a pot of water to a boil with a sprig of oregano, then remove it from heat. Place the morcillas in the pot and simmer gently over low heat. Remove them carefully and prick each one with a pin to check if blood runs out—if it does, they are not fully cooked and must be returned to the pot to finish cooking. Once cooked, cover them with cloth to keep them warm.
5. Wash the tripas very thoroughly in several changes of cold water mixed with vinegar and salt.