Ingredients:
- 1 package of natural casing (clean and ready to use)
- 2 ½ piglet blood
- 3 cup cooked rice (steamed without salt)
- 1 teaspoon salt
- 1 teaspoon oregano
- 2 tablespoons cilantro or recao (finely chopped)
- 2 cloves of garlic (crushed)
- 2 hot peppers (finely chopped)
- Oil for frying
Let's get to work with the preparation!
In a cauldron add the rice, cilantro, oregano, chili peppers (if you don't want it to be spicy, don't add it) and garlic. Mix and combine everything very well. Using a metal strainer, strain the blood over the rice mixture, continue mixing until everything is well combined. Tie one side of the casing, tying a knot with the same casing or cooking twine. Using a funnel on the side of the open casing, fill with the blood rice mixture. Once it is filled, tie it with the same casing or cooking thread. In a large pot, place water with plenty of salt and boil the blood sausage for about 30 minutes. Remove the blood sausage from the water and let it drain. When it is dry, you can fry at medium - high temperature. Fry completely until it turns completely golden or black. Remember, do not cut it before or while frying it. Once fried, place on a paper towel to remove excess oil. Then you can cut it to the size you want. And that's it, you can enjoy this deliciousness at your favorite parties!