5metersof pork gut soaked in lemon water.Since last night
Thread to tie up.
Instructions
Prepare the rice, as usual, once ready, let it stand. When it is cold, transfer it to a large bowl and stir it there until it releases.
In the bowl where the pig’s blood is, add a tablespoon of salt and a teaspoon of white vinegar to prevent it from curdling..
Wash the gut thoroughly with plenty of water and tie one of the tips with thread.
Now, in a plastic container, add all the ingredients, the rice, the blood, the spelled, the onion, the garlic, the oregano, the coriander, the peppermint, the cornmeal, the pepper, the cumin, the pea and the remaining teaspoon of salt, stir well until the mixture is homogeneous.
Now we begin to fill the guts manually, do this with the help of a wide-mouth funnel, if you do not have it, you can adapt a plastic bottle, cutting it in half and using its mouthpiece.
Fill the gut, being careful not to go too tight.
Tie the tips very well with thread so that it does not break down, do this every 15 or 20 cm.
In a pot with enough water, cook the black pudding, you can add some spices to the water, such as the bay leaf, thyme, etc.
Let cook for about 30 to 45 minutes; you will know that it is ready when you insert a needle and no liquid or blood comes out of it.
Take them out of the water, drain, and prepared to eat.
Enjoy your meal!
Notes
You can store the blood sausage for a few days in the fridge; After cooking, you can fry it, roast it, etc.