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Morcilla de Burgos is Spain's most distinctive blood sausage, unique in Europe for its filling of rice, onion, and lard rather than meat - the result is a crumbling, richly spiced sausage perfumed with sweet paprika and oregano that falls apart into dense, fragrant pieces when cut. Unlike the morcilla of Asturias, the Burgos version is always sliced thickly and fried or grilled in its own fat until the exterior crisps and the rice filling heats through. Served on toast as a tapa or as part of a cocido, it is one of Castile's most beloved and culturally specific products, protected by its own designation of origin. The best morcilla de Burgos comes from the town of Aranda de Duero, where the tradition is centuries old.
Prep
5 min
Cook
10 min
Total
15 min
Servings
4 srv
Difficulty
Easy
Calories
355 kcal
Per serving
Slice the morcilla de Burgos into rounds about 1.5 cm thick, handling gently as the filling is crumbly.
Heat a dry frying pan or griddle over medium-high heat - no extra fat is needed as the morcilla is already rich.
Add the slices in a single layer and fry for 2-3 minutes per side until the exterior is lightly crisped and the fat begins to render.
Toast the bread slices until golden and slightly crisp.
Arrange the morcilla slices on the toast and serve immediately while hot.
Optionally serve alongside fried or scrambled eggs, or with a simple green salad to cut the richness.
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