Morcilla Blanca de Jaén

Ingredients

• 500g (1.1 lb) pork fat 500g (1.1 lb) pork fat
• 250g (1 1/4 cups) rice 250g (1 1/4 cups) rice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 25g, 0g
• Protein: 8g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork fat, rice, cinnamon, nutmeg, cloves, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. 2.
   Stuff the mixture into natural sausage casings, forming sausages of desired length.
3. 3.
   Bring a large pot of water to a gentle simmer. Add the sausages and cook for 30 minutes.
4. 4.
   Remove the sausages from the water and let them cool completely.
5. 5.
   Once cooled, the Morcilla Blanca de Jaén is ready to be enjoyed. It can be grilled, pan-fried, or baked until golden and crispy on the outside.

Treat your ingredients with care...

• Pork fat — Make sure to use fresh and high-quality pork fat for the best flavor and texture.
• Rice — Use short-grain rice for a creamy texture in the sausage.

Tips & Tricks

• To enhance the flavors, you can add a splash of white wine to the sausage mixture before stuffing.
• Serve the Morcilla Blanca de Jaén with a drizzle of honey for a touch of sweetness.
• If natural sausage casings are not available, you can use synthetic casings or shape the mixture into patties instead.
• Experiment with different spices such as paprika or cumin to create your own unique variation of the dish.
• Leftover Morcilla Blanca de Jaén can be sliced and added to salads or used as a filling for sandwiches.

Serving advice

Serve the Morcilla Blanca de Jaén as a tapa or appetizer, accompanied by crusty bread and a glass of Spanish red wine. It can also be enjoyed as part of a charcuterie board or used as a filling for empanadas or stuffed peppers.

Presentation advice

Arrange the Morcilla Blanca de Jaén on a platter, garnished with fresh herbs such as parsley or cilantro. Serve with lemon wedges on the side for a burst of citrus flavor.