Spanish blood sausage: Recipe, step by step

Spanish blood sausage is a traditional dish that has endured in the country's gastronomy for centuries. This delicious blood and rice sausage is enjoyed throughout Spain, and each region has its own unique version. With a mix of flavors and textures that will surprise your palate, Spanish blood sausage is a true culinary treasure.

History of Spanish Black Pudding

Black pudding, known as "blood sausage" in English, is a type of sausage that has been consumed in different cultures and regions around the world throughout history. In Spain, its history dates back to ancient times, and it is believed that the Romans already enjoyed an early version of blood sausage. However, its popularity and versatility have kept it relevant in Spanish cuisine throughout the centuries.

Black pudding is characterized by its main ingredient: pig's blood. The blood is combined with rice or other ingredients, such as onion, lard, and spices to create a unique blend of flavors. The combination of blood with rice or onion gives blood sausage its characteristic dark color and distinctive flavor.

Regional Varieties of Morcilla in Spain

One of the most fascinating things about Spanish blood sausage is the variety of styles and flavors you can find throughout the country. Each region has its own unique and traditional blood sausage recipe, making this dish a reflection of Spain's culinary diversity. Here we present some of the most outstanding varieties:

Burgos blood sausage
Morcilla de Burgos is one of the most famous varieties in Spain. Originally from the province of Burgos, in the region of Castilla y León, this blood sausage is characterized by its mild flavor and creamy texture. It is made with rice and pork blood, and usually includes onion, lard and spices. Morcilla de Burgos is ideal for frying or roasting and is enjoyed in sandwiches, tapas and stews.

León blood sausage
Morcilla de León, also from the region of Castilla y León, is differentiated by its more intense and spicy flavor. In addition to rice and pork blood, this blood sausage contains red peppers, which give it a spicy and colorful touch. It can be enjoyed as part of a charcuterie plate, in stews or simply grilled.

Aragon blood sausage
In the autonomous community of Aragón, you will find a blood sausage that combines rice and onion in a juicy and tasty mixture. Morcilla de Aragón is perfect for spoon dishes, such as soups and stews, since its soft texture and balanced flavor complement other ingredients well.

Extremadura black pudding
In Extremadura, Pumpkin Morcilla is a unique variant of this dish. Unlike other blood sausages that use rice, this version uses pumpkin as the main ingredient, which gives it a sweet flavor and soft texture. It is a delicious option for those looking for a different blood sausage experience.

Canary black pudding
In the Canary Islands, Sweet Morcilla is a traditional delicacy. Although it contains pig blood, its flavor is noticeably sweet due to the addition of sugar, almonds and raisins. This blood sausage is an essential component of the Canarian festivities and is especially enjoyed during Christmas celebrations.

These are just a few of the many varieties of blood sausage found throughout Spain. Each one has its own charm and adapts to different kitchen styles. Now that we've explored the history and regional varieties of blood sausage, it's time to get to work and learn how to prepare this delicacy at home.

Spanish Black Pudding Recipe

Ingredients:

• 250 grams of rice
• 250 grams of pork blood
• 1 onion
• 100 grams of lard
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• Salt to taste

Instructions :

1. Preparation of Ingredients
Start by washing the rice under cold water until the water runs clear. Then finely chop the onion and cut the lard into small cubes.

2. Cook the Black Pudding
In a large skillet, melt the lard over medium heat. Add the chopped onion and cook until golden and caramelized.

3. Add Pork Blood
Once the onion is browned, add the pork blood to the pan. Cook over low heat for about 10 minutes, stirring occasionally.

4. Incorporate Rice and Spices
Add the rice to the onion and pork blood mixture. Add the sweet paprika, black pepper and salt to taste. Mix all the ingredients well so that the rice is infused with flavor.

5. Cook on Low Heat
Reduce the heat to low and simmer for about 20-25 minutes, or until the rice is tender and has absorbed all the flavors.

6. Serve and Enjoy
Once the rice is cooked, remove the blood sausage from the heat and let it rest for a few minutes before serving. You can enjoy it alone, in sandwiches, tapas or as an accompaniment to other dishes.

And there you have it! A delicious homemade Spanish blood sausage that captures the essence of this traditional dish. Now you can share this delicacy with friends and family, and enjoy the richness of flavors that Spanish blood sausage offers.