Morcilla Spanish Blood Sausage / Black Pudding Complete Mix

Morcilla (pronounced mor-thee-ya) is a Spanish blood sausage with a hint of smoked paprika - FREE CASING.

This Spanish sausage has a somewhat tangy flavour with a kick of spice. It is generally a thicker sausage, about 2 ½ - 3 inches across, stuffed with pigs blood, rice, onions and spices. Morcilla is often used in tapas dishes and in traditional Spanish stews.

Ingredients:

•          Morcilla Complete Mix – 250g
  
•          Pork Fat – 250g
  
•          Boiled Rice – 250g
  
•          Hot Water (40°c) – 250g
  

Method:

•          Place pork fat in a pan over a low heat. When the fat begins to melt, mix in the rice and complete mix.
  
•          Take pan off the heat and add the water, Mix to form a wet paste and leave to cool.
  
•          When the mixture has cooled and is firm, fill into casings.
  
•          Cook in 80°c for 40 minutes.
  
•          When reheating, grill or fry the sausages either whole, or sliced.
  

Swap your traditional black pudding for this alternative and try with poached eggs, or make a delicious Spanish chorizo and crumbled morcilla tapas dish – the choice is yours!

Ingredients Pigs Blood, Oatmeal, spices, Spanish smoked Paprika, Spanish onions.