Morcilla is a Spanish blood sausage, popular on its own and as an ingredient in stews. It’s made with pig’s blood, rice, onions, and spices, although recipes vary from region to region. I have settled on a variation that involves more minced pork and fat and therefore a less mealy texture than English black pudding (see here: Black pudding recipe). This can be fairly time-consuming to make and tricky to stuff, due to the looser mixture - but it’s worth the effort!

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