Morcilla is a Spanish blood sausage, made with pig’s blood, rice, onions, and spices. Morcilla from Burgos is widely regarded as being the best morcilla in Spain.
With a mild tangy flavour with a bit of spice. It has a crumbly texture. Morcilla is best cut into thick slices of approximately 1 inch, fried in a bit of olive oil, and then eaten with some crusty bread.
