Cross Continental Friends!!! - Page 438
freshly made morcilla from my mother in laws uncle. he kills the pigs and makes the morcilla. looks way different than the one you buy from the store. the one from the store is darker and it also does not taste as good as the fresh stuff.
do you mean mixed inside with the mixture or do you mean salt and onion when you cook it? i do not know what he puts in his morcilla besides the blood and rice, but this time when we ate it it did taste good, but it did not have any spice like the first time. when we cook it here on the island people just cook it in oil with out onion. i do not know if others add salt when they cook it, but i do not add salt to mine. i usually do not add salt to anything i make because the adobo seasoning that we use on the island has a lot of salt and my fiance has high blood pressure so i tend to stay away from adding extra salt if i can.
mi sono fatto ingannare da una vecchia usanza dei montanari, quella di conservare le salsicce sotto grasso e sale
quando si tolgono dal barattolo, si lavano alcune volte e si fanno asciugare in una tela
dentro il budello ci sono sangue e riso?, noi abbiamo ricette diverse di sanguinaccio, molto piccante al sud e con farina di avena e di senape nei paesi a doppia lingua
yes that is ice in the bag. i do not think they use the salt and fat way here. the pudding is rice and blood from the pig they usually make it a little spicy, but this time it did not taste like it had any. i bought one from the store also and that one had spice to it. i like it with a spicy taste to it.