Morcilla de Burgos: blood sausage technique
Burgos, Castilla y León, Spain
The definitive Spanish blood sausage — made from pork blood, onions, rice, pork fat, salt, and pimentón, stuffed into natural casings and cooked in boiling water. The rice distinguishes Burgos morcilla from the bread-based morcillas of Extremadura and the potato-based versions of the Canary Islands. It is rich, slightly sweet from the onion and blood, and marked by pimentón — always sweet pimentón in the Burgos version.
Morcilla de Burgos is used three ways: sliced and fried or grilled as a tapa; incorporated into cocido and fabada to enrich the broth; and used as the defining flavour component of callos a la madrileña where it partially dissolves into the sauce.