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香肠介绍

　　Morcilla is a blood sausage, very popular in Spain and Latin America.

　　西班牙血肠是一种在西班牙和拉丁美洲很受欢迎的肠。
 

每千克肉的组成

每千克肉的配料

制作指引

1. Peel off onions and chop them finely. Mix them with rice and leave overnight in a suitable container. The rice will absorb onion juice and will increase in volume.
2. Dice fat into 1/2” cubes.
3. Stuff loosely into 32 - 36 mm hog casings as the rice will still increase in volume during cooking. Make 12” rings.
4. Cook in a hot water at 176° F (80° C) for about 60 minutes. Any sausage that floats to the top should be pricked to remove air. Don’t increase temperature as the casings may burst.
5. The color should be dark brown - red with white pieces of fat.

1. 剥下洋葱并把他们切得很碎。把他们与大米混合，并放入一个容器中过夜。米吸收洋葱汁并增大体积。
2. 把脂肪切成1/2英寸的颗粒。
3. 松散地灌进32-36毫米的猪肠衣，在米被煮熟后体积会变大。每5节肠衣12英寸长。
4. 在176°F（80°C）的热水中煮约60分钟。用针扎破香肠的两端排除空气。防止香肠爆裂不要增加温度。
5. 它的颜色应该是黑褐色——脂肪是红色和白色。

注意

　　There is a morcilla variety where instead of the rice the bread crumbs are used. Everything else remains the same.
　　Pimenton is Spanish Smoked Paprika that gives chorizos or morcillas this particular flavor and deep red color.

　　存在另一种西班牙血肠，用面包屑代替大米，而其他持不变。
　　Pimenton是西班牙烟熏辣椒，它能让香肠有特殊的风味和深红色。

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