Morcilla
Description
Morcilla is a type of Spanish blood sausage, similar to black pudding, made from pig's blood, fat, spices, and a filler like rice or onions. It can be eaten as a tapa or used as an ingredient in various dishes, and its specific ingredients and flavor can vary significantly by region. The most famous variety is Morcilla de Burgos, which includes rice.
Key characteristics
Ingredients: A mixture of pig's blood, pork fat, spices, and a filler such as rice, onions, or other grains. Some varieties include other ingredients like pine nuts, raisins, or almonds.
Regional variations: There are many regional types of morcilla across Spain. For example, Morcilla de Burgos is known for using rice, while others from regions like Galicia are made with raisins and pine nuts.
Usage: Morcilla is used in various ways, such as a tapa, as an ingredient in stews and other dishes, or served grilled, fried, or steamed.
Flavor: The flavor is rich and meaty, with spice levels depending on the recipe. Some varieties are sweeter, while others are more savory.
How it is made
Ground pork is mixed with pig's blood, seasoning, and a filler like rice or onions.
The mixture is stuffed into natural casings.
The sausages are flash-boiled to clot the blood.
They are then hung to cure.
Type
Meat
