It was home-made and Bernard was French-Basque so I suppose it was a form of boudin noir. That is to say, it might be sweet or sour, metallic or bitter, salty or sharp. Blood sausage has been made for thousands of years and was even written about by the ancient Greek poet Homer. It has a savoury taste but a really weird texture that is too soft and juicy to be like animal flesh. And I’ll be the first to say it — it was the word “blood” on the little plastic card in front of the sausages that made the extra six trips necessary. So some years ago, when I drove down to Galt to collect a few hundred pounds of Touriga Nacional wine gra… To use every part of the animal, in any form, with any number of additions to make it more palatable — that’s cooking. Looking back, it all seems silly now. Morcilla that has been cooked, either in a soup or stew, or sliced and pan-fried, can be kept refrigerated for three to four days, or even frozen, though this is less desirable as the consistency of the dish may change with defrosting. This stuff deep fried must be out of this world. Thank you Charles and Afaf. Here’s the truth: It took seven visits to the same European meat market before I finally worked up the nerve to part with the measly five dollar bill it cost me to take it home. The onions were something I couldn’t pick out on their own. Overall it is delicious, not matter what people’s first impression of eating blood may be. Great story, Ferd! Its how I roll. In England we usually always know it as Black Pudding, the Lancastrians may also call it Lancashire Pudding. Both types of sausage consist largely of ground pork, mixed with salt and other seasonings—especially paprika—piped into a casing to cure. Im in the mood for Spanish food, and a surprising large number of recipes in Penelope Casas early book call for blood sausage. It helps drive this show. If a fully cooked sausage is slimy, or if it has a weird, sweet-sour funky smell – you know the one – it’s done, and you should just throw it away. Thanks again to all of you for sharing yours. Blood naturally has a metallic taste due to high levels of iron. Together, all of these ingredients were the perfect compliment to one another. Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. While both undergo a curing process (morcilla is usually briefly boiled first), the aging period is much longer for chorizo than it is for morcilla, which raises another significant difference: Whereas Spanish chorizo is usually sliced thin and eaten much like an Italian salami, morcilla is only semi-cured and therefore must be cooked before eating, either on its own or as an ingredient in other preparations. They make Morcilla in Spain, while the Germans make Blutwurst. As for the blood, I’m not sure what that even tastes like on its own, but it sure works for me here. Have fun experimenting with different herbs and spices to vary the flavour of your sausages. Morcilla from the coastal region of Asturias typically has a smoky flavor because, due to the wet climate, the blood sausage is often left to cure inside fireplaces rather than in the open air. 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