Blood Sausage is also known as morcilla. The varieties of morcilla are both regionally defined and nearly countless, although pork blood, lard, and condiments are always part of the mix. Some versions include rice and onion, as in the famous morcilla of Burgos; others add pimentón and black pepper for spiciness, as in the recipes of Navarra and La Rioja; and still others are laced with almonds, pine nuts, and raisins, like those of Catalonia and Valencia.
Some morcillas are creamier, while other are firmer; some are smoked, like the sausages of Asturias that are indispensable to the famed fabada asturiana, and others are dry cured.
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