Photograph of the finished Moronga

Mexico · Dồi tiết heo Moronga

Moronga

1 hr 40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's blood Pig's blood 800 ml
  • Photograph of Sausage casings Sausage casings 4 segments
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 4
  • Photograph of Epazote leaves Epazote leaves 16 g
  • Photograph of Pork fat Pork fat 80 g
  • Photograph of Salt Salt 16 g
  • Photograph of Tortilla Tortilla 8

Method

  1. 1 Strain the fresh pig's blood through a sieve to remove any clotted blood; clotted blood will result in a porous rather than smooth sausage.
  2. 2 Sauté chopped shallots and chili peppers in pork fat for 5 minutes, let cool, then mix with blood along with epazote leaves and salt.
  3. 3 Stuff the mixture into the sausage casings, filling them only about eight-tenths full because the blood will expand when boiled, and tie each casing in 10-cm sections.
  4. 4 Boil in 80-degree water for exactly 40 minutes; it's cooked when a needle pokes it and no pink liquid comes out. Strong boiling water will cause the skin to crack open.
  5. 5 Slice into rings and pan-fry for 3 minutes on each side until browned, then wrap in tortillas.
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