Prietas

Savor the rich flavors of Prietas, a traditional dish featuring pork blood and rice, seasoned with cumin and pepper, all encased in tender hog casings. Perfect for a hearty weeknight dinner or a festive gathering with friends.

• 1 kg pork blood
• 500 g rice
• 200 g pork fat
• 1 cup chopped onion
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 4 m hog casings

Method

1. 1

   In a large bowl, combine the pork blood, cooked rice, pork fat, sautéed onions, salt, black pepper, and cumin. Mix until well combined.

2. 2

   Prepare the hog casings by soaking them in water for about 30 minutes, then rinse thoroughly.

3. 3

   Stuff the sausage mixture into the prepared hog casings, tying off the ends securely. Prick the casings with a needle to release any air bubbles.

4. 4

   In a large pot, bring water to a boil. Carefully add the stuffed casings and reduce the heat to a simmer. Cook for about 1 to 1.5 hours.

5. 5

   Once cooked, remove the casings from the water and allow them to cool slightly. Slice into desired portions.

6. 6

   Serve hot or refrigerate for later use. Prietas can be enjoyed as they are or grilled for added flavor.