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Prietas
Prietas: Chilean pork blood sausages with onion, cumin and oregano
ChileanPrietas are the black pudding of the Chilean countryside, made at the carneo (pig-killing) in the Central Valley and the south and grilled first at the asado, eaten in bread or with boiled potatoes and pebre. They are made from fresh pork blood, pork fat and plenty of onion, spiced with cumin and oregano, and filled into pork casings. Ask a butcher for fresh pork blood the day you make them and keep it chilled. Overfilling is the mistake that bursts the casings in the pot; fill them only three quarters full. Chef's tip: poach at about 80 °C, never boiling. Prick one with a needle: when it releases clear brown juice and no red blood, they are done (71 °C inside).
- Total time
- 110 min
- Difficulty
- hard
- Serves
- 8
Ingredients
- 2 m natural pork casingssoaked and rinsed inside
- 10 ½ oz pork back fatfinely diced
- 3 onionsfinely chopped
- 4 ¼ cups fresh pork bloodchilled, used within 24 hours
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1 tbsp salt
- 1 tsp black pepper
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/7 doneStep 1: Soak 2 m natural pork casings in cold water for 30 minutes, then run cold water through them to rinse the inside.
30 minStep 2: Cook 10 ½ oz pork back fat in a wide pan over a low heat until it starts to melt, then add 3 onions and cook gently until very soft but not brown. Cool completely.
20 minStep 3: Strain 4 ¼ cups fresh pork blood through a sieve into a big bowl and stir in the onion and fat, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp sweet paprika, 1 tbsp salt and 1 tsp black pepper.
Step 4: Tie a knot in one end of a casing. Using a wide funnel, fill it three quarters full with the mixture, then tie off links about 15 cm long with kitchen string, leaving some slack.
Step 5: Heat a big pan of water to 176°F (small bubbles at the bottom, no boiling). Lower the prietas in and poach, turning gently. Prick any that float with a needle to release air.
25 minStep 6: Check one: it should feel firm and release clear brown juice, with no red blood, when pricked (160°F inside). Lift out and cool.
5 minStep 7: Keep chilled and eat within 3 days. To serve, grill over a medium heat or fry, turning, until the skins are crisp and the inside is hot right through.
10 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 4 g
- Fat
- 28 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does prietas take?
- About 110 minutes in total: 60 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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