Morcilla de Burgos

Morcilla de Burgos is a traditional Spanish blood sausage that is rich in flavors, often enjoyed as a snack or appetizer. This Paleo version substitutes traditional ingredients while maintaining the essence of the original dish.

Ingredients

• Pork blood - 200 ml
• Ground pork shoulder - 150 g
• Cauliflower rice - 100 g
• Spanish paprika - 1 tsp
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Onion, finely chopped - 50 g
• Garlic, minced - 2 cloves
• Fresh parsley, chopped - 2 tbsp
• Olive oil - 1 tbsp

Steps

1. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened, about 5 minutes.
2. Add the ground pork shoulder to the skillet and cook until browned, about 7-10 minutes.
3. In a bowl, combine the cooked pork mixture, pork blood, cauliflower rice, paprika, salt, black pepper, and chopped parsley. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture into a sausage casing or mold, pressing it firmly to remove air pockets. If using a casing, tie off the ends securely.
5. Place the filled casing into a pot of simmering water and cook for about 25 minutes, ensuring it does not boil.
6. Once cooked, remove from water and let cool slightly before slicing into pieces.
7. Serve warm or at room temperature as a delicious Paleo snack.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in iron, promoting healthy blood production.

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