Morcilla: How to make Blood Sausage Puerto Rican Morcilla

Morcilla: How to make Blood Sausage Puerto Rican Morcilla
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Cooked Rice:
4 cups of water
4 cups med. grain rice
2 Tbs. sea salt
2 Tbs. vegetable oil
(Watch the video for the cooking process)
Oregano Puree:
1-1/2 cup fresh oregano fino
1 tsp. salt
4 Tbs. vegetable oil
Cuban Oregano Puree:
20 leaves Cuban oregano
(No Salt or Oil it contains a high water content)
Peppercorns:
2 Tbs. Rainbow peppercorns
(use the peppercorn of your choice)
Chillis:
20 Thai chillis

Morcillas 1st Batch:
4 cups cooked rice
1 cup fresh oregano puree
2 Tbs. ground pepper
2 Tbs. hot chillis (optional)
1 cup freshly chopped cilantro
1 cup freshly chopped culantro/recao
1-1/2 cup garlic paste/garlic puree
2 tsp. salt (if needed)
1 cup salted pork rind, rinsed and ground
8 cups pigs blood (USA Pork Packers Inc. 322 South Wyoming Street, Hazleton, PA 18201 (570) 501-7675

Morcillas 2nd Batch:
4 cups cooked rice
4 Tbs. ground Mexican oregano
2 Tbs. ground pepper
2 Tbs. hot chillis (optional)
1 cup freshly chopped cilantro
1 cup freshly chopped culantro/recao
1-1/2 cup garlic paste/garlic puree
2 tsp. salt (if needed)
1 cup salted pork rind, rinsed and ground
8 cups of pigs blood
(Watch the full YouTube video for Step-by-step cooking instructions)