Other
Morcilla
Spanish blood sausage. Pig's blood is mixed with rice or onion, fat, and spices, stuffed into a casing, and cooked.
Origin
Made across Spain, with rice in Burgos and onion in other regions.
Flavour
Earthy, spiced, and rich.
How to use it
Slice and fry cooked morcilla, or add it to stews. Some fresh morcilla needs cooking through.
Storage
Refrigerate and use it promptly.
Recipes using it
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