4 people
For the frying batter
100 g water
90 g trisol
65 g flour
2 g dried yeast
10 g black sesame powder
1 g salt
For the morcilla ball
(interior)
360 g morcilla
150 g milk
1.5 g calcium
(exterior)
2 litres water
10 g alginate
In addition
pinch of sarsaparilla
oli for frying
flour
For the frying batter
Mix all the ingredients and leave to stand for an hour in the cold. Set aside.
For the morcilla ball
For the interior, roast the sausage at 180°C for half an hour. Crush with the other ingredients and strain. Set aside.
For the exterior, cold mix all the ingredients. Set aside until the next day.
Scoop small spoonfuls of the morcilla mixture into the alginate bath. Leave for 5 minutes until the outer layer forms. There will be small spheres about the size of a small nut. Remove and sprinkle lightly with flour. Then dip in the frying batter and fry them in abundant hot oil. Serve immediately sprinkled with sarsaparilla.