BUY SPANISH BLACK PUDDING ONLINE: TYPICAL SPANISH SAUSAGE
If there is a particular sausage in Spain, it is, without a doubt, the Spanish black sausage. Spanish black sausage, also known as blood pudding is one of those sausages that you fall in love with since it is a very versatile food. There are many traditional dishes that include this typical and traditional Spanish sausage.
Grilled black pudding , fried black pudding, black pudding oven or Matachana black pudding are some of the preparations that we can make with Spanish black pudding. Now, thanks to Gastronomic Spain, you will be able to savor this incredible Spanish sausage again from any corner of Europe.
Because if Gastronomic Spain is characterized by something, it is to make people happy, especially those who live outside of Spain and want to feel Spanish food close by again.
WHAT IS SPANISH BLACK PUDDING?
Spanish black pudding (morcilla black pudding) is the Spanish sausage that, in addition to lard accompanied by other ingredients such as onion or rice, is made mainly with cooked blood or pig's blood. It is called blood sausage or black pudding because of its dark garnet almost black color, and because there is also another type of white blood sausage. The latter is made with other types of ingredients and does not have pig's blood, which is why its whitish color.
Spanish blood sausage it is a product of family tradition that brings together family and friends around barbecues. Although blood sausages are also very typical to be found in tapas or sandwiches, but above all in typical and traditional dishes such as Asturian fabada (fabada asturiana), Madrid stew (cocido madrileño) or baked rice (arroz al horno).
HOW IS SPANISH BLACK PUDDING MADE?
The processes of making Spanish sausages are not usually very different. In the case of blood sausage, it is relatively easy.
Let's see how the blood sausages are made:
- First of all, the ingredients to be added must be cooked, such as rice or onion.
- Once prepared, add them to a container and combine with the blood, lard and spices (pepper, salt and / or paprika). It is usually mixed with special machinery.
- Once the ingredients are mixed, they are stuffed into a natural or synthetic casing to make the final shape of the black pudding. Normally, they are usually cow or pig casings, and the most valued are natural.
- Cook in boiling water and cool quickly.
- Finally they will be left hanging for about a day.
SPANISH BLOOD SAUSAGES AND THEIR CHARACTERISTICS
The main characteristic of blood sausages (spanish black pudding) is the ingredients that compose it. The main ingredient is pig's blood, normally coagulated, cooked and with a very particular color between dark garnet and black.
Depending on the area or region, it will be made in one way or a specific ingredient will be added. In the same way, it can adopt its own name, which is why there are different names: Asturian blood sausage, Basque blood sausage, Burgos blood sausage or Argentine blood sausage, among many others. Although its most common form is Spanish blood sausage, Spanish black pudding or butifarra in Catalan, which includes all its variants.
PROPERTIES OF MORCILLA OR BUTIFARRA (BLOOD SAUSAGE OR BLACK PUDDING)
The properties of black pudding (morcilla) are very varied and can even surprise more than one. Among the properties of black pudding we can highlight that it is a food rich in protein, iron, potassium, magnesium and vitamin B12.
It is true that each piece of 100 grams provides between 250 and 400 calories, but its high mineral content helps prevent diseases such as anemia, it is even a good option for diabetics since it is very low in carbohydrates.
TYPES OF SPANISH BLACK PUDDING IN GASTRONOMIC SPAIN
There are many varieties of Spanish black pudding that you can find at Gastronomic Spain, especially if you are interested in buying blood sausage at a very affordable price.
BLACK PUDDING FROM BURGOS OR BLACK PUDDING RICE
The black pudding from Burgos Sotopalacios is a type of artisanal black pudding from Castilla y León, specifically from the town of Sotopalacios. It is a very typical and popular Spanish blood sausage since rice is added to its ingredients, which is why it is also known as rice black pudding.
ASTURIAN BLACK PUDDING (MORCILLA ASTURIANA)
Asturian black pudding is another very common type of Spanish blood sausage. It is made in Asturias and is one of the main products found in the traditional Asturian fabada dish. It is a smoked blood sausage, with onion and bacon.
ONION BLACK PUDDING (MORCILLA DE CEBOLLA)
Onion black pudding, also known as Valencian blood sausage or Levantine blood sausage, is the typical sausage of the Valencian Community. This sausage is characterized by having oriental touches, increasing the percentage of cumin, cloves and cinnamon. Without a doubt, it is an essential part of the typical baked rice (arroz al horno).
Although it is very typical in the Mediterranean part, the onion blood sausage has conquered all of Spain.
IBERIAN SPANSIH BLACK PUDDING
Iberian spanish black pudding is one of the most acclaimed. Unlike the previous ones, our Iberico blood sausage is made up of Iberian pork. A predominant type of pig in the peninsula and highly coveted for the production of Iberico ham and all kinds of sausages.
FRIED BLACK PUDDING IN ORZA
They come from Cuenca and they are blood sausages that are preserved in oil. A technique that ensures the long-term preservation of the product. The fried black pudding in orza retain their flavor, tenderness and are a top quality Spanish product.
Without a doubt, Gastronomic Spain offers you a very varied catalog of types of blood sausages so that, wherever you are, you can enjoy authentic Spanish pleasure.
Make your favorite recipes with spanish black pudding thanks to Gastronomic Spain: black pudding breakfast, black pudding croquettes, spannish black pudding stuffing or our team's favorite lentils with chorizo and black pudding.
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