Morcilla

• lard (870 gr)
• onion (2.9 kg)
• 7 leeks
• rice (3.5 kg)
• water (7 ml)
• pork blood (1450 gr)
• fat back (1450 gr)
• salt (203 gr)
• black pepper (35 gr)
• nutmeg (15 gr)
• clove (9 gr)
• casing (from veal or goat)

1. Put the lard in a large pot.

2. Add the onions (cut in fine brunoise).

3. Add the leeks (cut in fine brunoise) and cook until the vegetables are very soft and a slightly caramelized.

4. Add the water. When it comes to a boil add the rice. Cook until the rice absorbs the water. Let cool.

5. Put the mixture in a large bowl and add the salt, spices, blood and the fat back and mix.

6. Put inside the casings.

7. Cook the saucises in water with salt and the green of leeks for 30 minuets at 194F