asturias.com
Pantrucu or emberzao recipe

Pantrucu or emberzao recipe

A delicious Asturian blood sausage

Updated on 2 February 2024
© asturias.com
Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe
  • Pantrucu or emberzao recipe

A delicious Asturian blood sausage

The pantrucos or emberzaos and the fariñons start from the same raw material, a mixture of finely chopped onion, finely chopped fat, corn flour, spices and pork or beef blood purchased in slaughterhouses. They are typical of the eastern area of ​​Asturias and are related to the traditional blood sausage - the one from Burgos -, although it does not have rice, essential in the Burgos sausage.

We like them accompanied by some potatoes - if they are from home, better - fried in triangles, there are also those who accompany them with tortillas or salad, perhaps to degrease them.



Latitude: 43.4626007 Length: -5.0584316
Open location in Google Mapsgoole maps icon

Ingredients of pantrucu or emberzao

  • Onion
  • Pork fat
  • Parsley
  • Garlic
  • Sweet or bittersweet paprika
  • Sal Island
  • Cornmeal
  • Pork or beef blood

Pantrucu or emberzao recipe

In the case of pantricks or get drunk, the dough is wrapped in collard leaves, tied with kitchen twine, and cooked in water for a long time.

In the case of fariñones (there are those who, in the singular, say fariñona), the mixture is stuffed into the large intestine and cooked in water for 2/3 hours.

All the probes They are made like kneading pantrucos, but using onion previously poached in oil. It is kneading without further ado, without stuffing or embedding. It is customary to consume them like this.

1 Pantrucks or get drunk: They are cut into thick slices, then fried in oil and accompanied with fried legs and fried eggs.

2 Fariñones: complement of pots and fabadas. Also, as in the case of pantrucos or emberzaos, fried slices are made with potatoes and fried eggs.

3 Probes: they are fried in portions of the dough in oil and complemented with potatoes and fried eggs.

Asturian recipe books

If you want to know first-hand Asturian recipes, simple but very delicious, we recommend buying the book «25 years of Guisanderas de Asturias» and the book "The Art of Cooking", written by the famous cook María Luisa García and currently republished.

© · Text extracted from the book "Recipes to love Asturias" by José Antonio Fidalgo, edited by Delallama Editorial.