Home-made morcilla, Mark 3…

This is a substantial revision of the – er – revised version. The results are very much better, especially using the large Sainsbury’s loaf tin and a paper liner, as described below, and tastier.

Fortuitously, as it turned out, I lost the previous batch when my overflow freezer accidentally defrosted, since this version is so much better, especially as it didn’t stick to the loaf tin, as the last lot did. It slices beautifully too.


I know that, here in England, we have a long tradition of blood-pudding making, but without Continue reading

Home-made morcilla, Mark 2 – Addendum…

As you probably gathered from the recipe page – which worked out perfectly, by the way – you’re going to be left with quite a bit of washing up, much of it blood-covered.

The first batch I made, in which I forgot the paprika and wound up with just black pudding (in which role it works very well), I immediately put all the bloody bowls and equipment to soak in hot water. That was a mistake – it set like cement.

This time I put everything to soak in cold water, and it came clean in no time. Then I washed it in hot soapy water, to finish, and rinsed off the suds (where food’s concerned you can’t be too clean).

A note about the method. I suggested Continue reading

Home-made morcilla, Mark 2…

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.


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