Posts Tagged ‘morcilla’

Morcilla is Spanish blood sausage, or black pudding if you come from the island to the north of France that precedes its name with an adjective. This was simple and delicious.  Morcilla was bought it the biggest market in Madrid, to the north of the city in an area called “Cuatro Caminos”. Everyone says that the best Morcilla comes from and is eaten in Burgos, maybe it’s like Guinness and doesn’t travel. The Morcilla is simply sliced and fried in a drizzle of olive oil for about 5 mins. As it fries, you’ll get the aroma of cinnamon, onion and whatever other magical things they put in it… oh yeah, blood! Not one for the vegetarians.


  • Morcilla

for the salad

  • mixed leaves,
  • 1/2 red onion, sliced
  • handful of walnuts
  • some blue cheese
  • handful of raisins

for the dressing

  • 2 parts olive oil to 1 part balsamic vinegar
  • 1/2 tsp Dijon mustard
  • salt and freshly ground black pepper


Fry the Morcilla for 3 minutes on either side in hot olive oil, serve on freshly sliced bread with the salad. Enjoy!


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One of my favourite dishes in Spain. In theory, it’s very easy to make, that is if you have 3 hours spare and have remembered to soak the beans overnight. The problem is that unfortunately I wasn’t 100% sure how to cook this before I started. So I will update this post when I get a good recipe and get round to cooking it again. It did taste really good even though I wasn’t totally happy with it.


  • big white beans of the farm… or similar (butter beans)
  • chorizo
  • morcilla (black pudding)
  • pancetta
  • salt
  • saffron
  • water
  • 2 cloves of garlic
  • 1 large onion sliced into 4


Soak the beans in plenty of water over night. In a large pan, add the beans, cover with water and bring to the boil. Reduce the heat to a simmer and add all of the ingredients, including a good teaspoon or two of salt. Put a lid on the pan and simmer for 3 hours.

Take off the heat, leave to cool for 10 minutes and serve. You need to make sure that the beans are covered for the whole duration of the cooking, otherwise they will split. Good luck and as I say, I will update this post when I find out some more information. In the mean time, good luck dear reader.

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This was inspired by many trips to La Latina, which I guess you could call the heart of the old Madrid. It is crammed with classic old tapas bars and boasts some of the most famous eateries in the city. One of the things that I tend to order are “Tostas” which are usually toasted bread, with caramelised onions and some kind of meat on top of that. I made ones with pork, morcilla (black pudding or blood sausage) and chorizo topped with red pepper.  Admittedly not my finest hour in terms of presentation, but it tasted really good.


for the onions

  • 6 onions
  • 1 tsp sugar
  • 1 bay leaf
  • 6 tbsp olive oil

for the topping

  • 1 red pepper
  • good quality crusty bread
  • morcilla (blood sausage or black pudding)
  • iberico chorizo
  • cinta de lomo (loin of pork)


For the caramelised onions

Chop the onions into thin circles and fry in olive oil for about half an hour on a medium heat. Add the sugar after about five minutes or so, this makes the onions even sweeter and stickier.

for the toppings

Heat the skin of the red pepper over an open flame to scorch the skin. It should go black and then fall off easily, then I cooked them in olive oil over a medium heat for about 10 minutes. The rest of the ingredients were simply fried until cooked. Oh and you need to toast the bread!

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