I took down the original recipe as it needed tweaking. As it turned out, it made a decent morcilla-style black pudding (without the paprika, which I forgot), but I felt it could be better. This is the revised version.
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Read the addendum, here, before diving in, it’ll save you a lot of mess when washing up. Pics of the finished product, too.
This is my recipe for a Morcilla de Burgos-style black pudding. Yes, I know that here in England, we have a long tradition of blood-pudding making, but without the traditional pork back fat – unobtainable by normal mortals – I had a look at what Spain had to offer (or, rather, stumbled across it watching TV).
They, too, have a long tradition of blood-puddings, called morcilla. The standard morcilla has back fat, so that’s out, but the Castillian town of Burgos has its own take on it, using rice and sweetly-fried onions instead of fat – problem solved. Other regions of Spain have their own versions, some highly spiced, others with fruit, like apples and/or raisins, which I want to try at some point.
Normally morcilla are made in Continue reading