Ingredients to make the black pudding:
- 1 and a half liters of beef blood
- 1 complete pork menudo with liver ctc
- 2 kilos of rice
- 200 grams of coriander
- 1 kilo of long onion
- 1 kilo of precooked peas
- 2 maggis or pasta chicken broth
How to make the black pudding:
- Wash the casing well, wash it with lemon to avoid odors or if you want, buy a synthetic casing, cook the rice normally.
- Finely chop the onion and the coriander and fry it in a little oil together with the cubes of chicken broth and one or the other chubby part of the tripe, fry it and add it to the mixture, and in another container mix everything, Add to the rice, the blood is passed through a strainer and add the peas, the onion, the coriander, that is, all the ingredients in a large pot, heat water and add the remains of the menudo such as liver, kidneys, lungs, bird, etc. and they start to cook then the casing is taken by a funnel and we begin to stuff it.
- From all the previous mixture, not very pressed, make blood sausages of approximately 1 meter until all the mixture is finished. They are put in the pot together with what had already been made and they are allowed to cook for about 50 minutes over low heat to prevent them from bursting. Use a needle and prick them, then remove them, let them drain and if you want, fry them or fry them in oil to brown them, the liver, the lungs, etc. Cut into small pieces and serve with the black pudding.
