| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 500 |
| Pork skin | 500 |
| Salt | 22.5 |
| Basil | 5 |
| Chopped scallion | 5 |
| Chopped parsley | 5 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2 |
| Ground nutmeg | 2 |
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Preparation > White Morcilla
I place the boned carcass in the cauldron to boil with the skin until the skin is soft;
I remove the meat from the carcass and pass it through the grinder along with the skin and seasonings;
After mixing everything, I put it in the beef intestine;
I cook at a temperature of up to 80 degrees for 40 minutes, piercing the piece to remove excess fat.
Recipe in portuguese: Morcilha Branca