Traditional Spanish Blood Sausage (Morcilla de Murcia)

Method

1. In a large bowl, mix pork blood with finely chopped onion.
2. Add cinnamon and a pinch of salt.
3. Pour the mixture into a casing or a greased baking dish.
4. Cook in a preheated oven at 180°C (350°F) for 45 minutes.
5. Let it rest for 10 minutes before slicing.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.