A Spanish blood sausage, the morcilla (pron: mor-THILL-yah), the main ingredients are pork and pork blood, seasoned with pepper, salt and garlic, and bound together with rice.

After the mixture is forced into thick casings, they are hung and smoked. Morcilla is usually presented as part of other recipes, such as tortilla with morcilla and apple.

research sources include culinary.com & The Cook's Thesaurus

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