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Rellena
Colombian Stuffed Blood Sausage
A traditional Colombian delicacy, Rellena is a type of blood sausage stuffed with a savory mixture of rice, vegetables, and spices, then poached and grilled to perfection.
đ§ Ingredienser
- 1 liter Fresh pig blood(Ensure it is fresh and properly handled. If frozen, thaw completely.)
- 3 cups White rice(Cooked according to package directions. Long-grain white rice is common.)
- 1 cup Green peas(Fresh or frozen. If frozen, thaw and drain.)
- 2 large Yellow onions(Finely diced.)
- 4 cloves Garlic(Minced.)
- 1/2 cup Cilantro(Fresh, finely chopped.)
- 1 teaspoon Cumin
- 1 teaspoon Oregano(Dried.)
- 1.5 teaspoons Salt(Or to taste.)
- 1 teaspoon Black pepper(Freshly ground, or to taste.)
- 12 Large hog casings(Rinsed thoroughly inside and out, and soaked in warm water for at least 1 hour to soften.)
- Sufficient quantity Water(For poaching.)
đšâđł Instruktioner
- 1
Prepare the rice mixture: In a large bowl, combine the cooked rice, green peas, finely diced yellow onions, minced garlic, and chopped cilantro. Mix well.
â±ïž 15 minutes - 2
Season the mixture: Add cumin, oregano, salt, and black pepper to the rice mixture. Stir thoroughly to ensure the spices are evenly distributed.
â±ïž 5 minutes - 3
Incorporate the blood: Gently pour the fresh pig blood into the seasoned rice mixture. Stir carefully until the blood is evenly incorporated and the mixture has a uniform color. Be cautious not to overmix, which can make the sausage tough.
â±ïž 10 minutes - 4
Stuff the casings: Carefully fill each prepared hog casing with the blood and rice mixture. Use a sausage stuffer or a funnel for easier filling. Do not overfill; leave about 1 inch of casing empty at the end of each sausage to prevent bursting. Tie off the ends securely with kitchen twine.
â±ïž 30 minutes - 5
Poach the sausages: Bring a large pot of water to a gentle simmer (do not boil). Carefully place the stuffed sausages into the simmering water, ensuring they are fully submerged. Poach for approximately 1 hour, or until the sausages are firm to the touch and have a deep, dark color. The internal temperature should reach 71°C (160°F).
â±ïž 1 hour - 6
Cool and prepare for grilling: Remove the poached sausages from the water and let them cool slightly on a wire rack. This allows them to firm up further.
â±ïž 15 minutes - 7
Grill the sausages: Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). Grill the sausages for about 15-20 minutes, turning occasionally, until they are nicely browned and slightly crispy on the outside. Be careful not to overcook, as they are already cooked through.
â±ïž 20 minutes - 8
Serve: Let the Rellena rest for a few minutes before slicing and serving hot. It is often served with traditional Colombian sides like arepas, plantains, or a fresh salad.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure pig blood is very fresh and handled hygienically. If you are squeamish about blood, this recipe may not be for you.
- âRinsing the casings thoroughly is crucial to remove any residual salt and odor.
- âDo not overfill the casings, as they can burst during poaching or grilling.
- âThe poaching step is essential for cooking the sausage through safely and evenly.
- âGrilling is the final step to add texture and flavor, but the sausage is technically cooked after poaching.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely diced carrots or bell peppers to the rice mixture for extra color and flavor.
- Increase the amount of spices, or add a pinch of cayenne pepper for a spicier version.
- Some recipes include a small amount of cooked pork fat for richness.