The last time I made blood sausage, I stood by myself in my kitchen with one hand ladling a creamy blood mixture into casings supported by the other hand, thinking, why I am lading blood into intestines at two in the morning? Blood sausage—with its pudding-like texture of blood and fat, creamy in the center and crispy when browned in fat—is well worth the trouble if you can procure fresh blood.
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Though you can cook the links whole, cutting them into sections exposes more surface area to be fried in oil. To do so, simply cut the links into sections and brown on both sides for a minute or so over low heat, until the surface of the blood sausage takes on a crusty texture from the oil.