Sangre de Cerdo

Sangre de Cerdo, or blood sausage, is a traditional Spanish dish rich in flavor and protein. This hearty meal combines ingredients that highlight the robust tastes of Spain, making it a unique and satisfying lunch option.

Ingredients

• pork blood - 250 ml
• pork fat - 100 g, diced
• onion - 1 medium, finely chopped
• garlic - 2 cloves, minced
• cooked rice - 100 g
• paprika - 1 tsp
• salt - 1 tsp
• black pepper - 1/2 tsp
• thyme - 1/2 tsp
• bay leaf - 1
• pork casing - 2 meters, soaked in water
• olive oil - 1 tbsp

Steps

1. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
2. Add the diced pork fat to the skillet and cook until it begins to render its fat.
3. Stir in the cooked rice, paprika, salt, black pepper, and thyme, mixing well to combine all ingredients.
4. Remove the skillet from heat and let the mixture cool slightly before adding the pork blood. Mix until fully incorporated.
5. Rinse the pork casings under cold water and keep them moist. Carefully stuff the casings with the blood mixture using a funnel or sausage stuffer, ensuring there are no air pockets.
6. Twist the casings into 10 cm links and tie off the ends with kitchen twine.
7. Bring a large pot of water to a gentle simmer and add the bay leaf. Submerge the sausages carefully and cook for about 30 minutes, ensuring they stay submerged.
8. Remove the sausages from the water and let them cool slightly before slicing and serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 20 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

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

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