Blood sausage or stuffing is a traditional dish that combines fresh ingredients and authentic flavors. Filled with rice, peas, cilantro, and spearmint, it is slowly cooked to achieve a deep flavor. Perfect as a side in various meats and celebrations, its handcrafted preparation guarantees a delicious and historic result.
Blood Sausage or Stuffed
Ingredients
2 liters of Fresh pork blood
1 ½ pound of Chopped empella
6 Chopped junca onion stalks
2 tablespoons of Finely chopped parsley
2 tablespoons of Spearmint
4 tablespoons of Corn flour
2 tablespoons of Pepper
Rice with peas
1 pinch of Salt
Pig intestines soaked in orange
Preparation
Step 1 : To the fresh blood, add salt and a little vinegar to prevent it from curdling.
Step 2 : Then, mix well and add cilantro and spearmint.
Step 3 : Meanwhile, prepare the dry rice.
Step 4 : Fill the pig intestines with the rice mixture, peas, cilantro, and spearmint, mixing everything thoroughly.
Step 5 : Next, sew the intestines shut and tie the ends with fine palm bejuco or thin cabuya, leaving them slightly loose.
Step 6 : To cook, prick the intestines with orange thorn and cook over medium heat in an uncovered pot for two hours to prevent bursting.
Step 7 : Then, drain and hang them in a cool place, protected from flies.
Step 8 : The blood sausages can be enjoyed fried or sliced into portions.
Step 9 : They are an ideal accompaniment for various dishes, such as bandeja paisa and fritanga.
Preparation (simple version)
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