BLOOD SAUSAGE TURRON

Blood sausage turrón:

445 gr sweet blood sausage (from the Canaries)  

25 gr soy sauce

168 gr pork stock

30 gr muscovado sugar

80 gr almond paste

Glaze:

100 gr chocolate

50 gr butter

Others:

80 gr chopped almonds

Almond praline 

Maldon salt

Cayenne pepper

PREPARATION

Place the clean blood sausages, soy sauce, pork stock and almond paste in a Thermomix and work until the mixture reaches 75ºC. Strain and set aside.

Fry the chopped almonds until beginning to brown. Add the blood sausage paste, and spread onto a sheet of kitchen film. Place in the freezer. When the mixture is beginning to harden, shape it as shown in the photo and cut into ingots before it hardens altogether. Glaze with chocolate and return to the freezer.

Arrange on a dish with a little almond praline. Sprinkle with a pinch of cayenne pepper and Maldon salt.