La morcilla de León is a typical blood sausage from the Spanish province of León, whose only ingredients are the blood of the pig and the onion, although there are variants that tend to carry other ingredients, although this is the reason for its lack of consistency. It is a traditional product of pork slaughter. It is together with the jerky of the most representative products of the kitchen of Leon. characteristics Matanzas onion, for the preparation of onion blood sausage.
Although elaborated in a traditional way with the blood of the pig and with the chopped onion, there are versions that include breadcrumbs to give more consistency and pork fat, with garlic and paprika and even pine nuts. They tend to be stuffed in natural pork gut, its length ranges between 20 cm and 30 cm. It is easy to find in any charcuterie in Spanish territory. They are usually kept in fresh places, it is best to consume them as soon as they tend to acquire an acid taste when time passes.
Preparation It is usually prepared cooked in water for a period of about ten minutes and its pasty content is served in a clay pot as an appetizer or tapa (Barrio Húmedo de León). It is also common to see it fried in the pan or on the grill. Literature
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