I say “black puddin’ ” because that is the way my beloved father-in-law always pronounced it, and he was much enamoured of English black puddin’. Most often served with breakfast, it was not really my favourite, as I always found it quite heavy, and often greasy.
But the Spanish version of ‘blood sausage’, morcilla, is one of my favourites. We don’t eat it often at Casa Tyr, but it is always delicious. And in Spain, each area of the country has its own way of producing and cooking it.
In Andalucia, Ronda morcilla dominates. Ronda morcilla has onions, and often garlic and spices in it. I also like Burgos morcilla, which contains rice. Both are delicious, and I’m sure I would enjoy a mini ‘morcilla tour’ one day. (Maybe my friend the Tapas Queen of Seville could add it to her tapas tours!)
This week, we had one of our favourite ways of preparing it, cooked with chick peas, onions, garlic, a few chilli flakes, and sultanas (aka raisins). It is both sweet, savoury and a bit spicy, too!
We served it with the baked polenta and tomato dish, and it was terrific. It’s not for the faint-hearted, however, and best eaten on a day of considerable physical activity!