page_title: Blood sausage
section_title: Spain
hierarchical_section_title: Blood sausage / Europe / Southern Europe / Spain
caption_attribution_description: English: A kinf of large "botifarra" catalane called "bisbe", couped in slices to see inside. Català: Botifarra de paltruc o bisbe negre.
context_page_description: Blood sausages are sausages filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, horse, donkey, sheep, duck, and goat blood can be used, varying by country. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Asia, rice is often used instead of other cereals. Sweet variants with sugar, honey, orange peel and spices are also regional specialties.
  In many languages, there is a general term such as blood sausage and blood pudding that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often, in addition, referred to with more specific terms, for example, black pudding in English.
context_section_description: Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt, and is produced in two varieties: cylindrical and gut-shaped. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. In Extremadura the creamy morcilla patatera includes roughly mashed potatoes. In the northern regions and the Canary Islands there is a sweet variety known as morcilla dulce. Other varieties introduce breadcrumbs, pine nuts, and almonds, and vary the proportions of the other ingredients or flavourings, some of them considered delicacies.
  There are other similarly famous kinds being made at Asturias (slightly darker and smaller, used for bean and chickpea stews) and León (without rice, grilled & spread on toasted bread). Other less popular varieties may add cumin to the pudding mixture, but this is not a standard practice. The cooking method for consumption is typically frying, stewing, grilling or roasting, and usually sliced in one-finger-thick wheelettes ("rodajas"). There are many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff pastry, pizza, flavoured nachos, croquettes, and a range of fillings for different dishes.
caption: A kind of thick Catalan botifarra with blood as ingredient, known as bisbe, meaning 'bishop'
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