Argentina, SOUTH AMERICA
If you remember my previous post on blood pudding, you will be able to correlate with it better. Morcilla of Argentina is the chorizo version of blood pudding, where the blood of pig is coagulated, seasoned with salt, pepper, garlic, onion, paprika, rice, breadcrumbs, and nuts, and processed with the heart, lungs, kidneys, and other pig offal to give it the shape of a sausage.
Morcilla can be fried and eaten as a finger food or stuffed inside burgers. It is better not to put them in gravy as they are already seasoned. This is supposed to be a vital ingredient in Fabada, a famous Spanish casserole containing beans, ham, chorizo, and many Morcilla chunks. This shows that there is a great deal of convergence between Spanish and Argentinean cuisine as Morcilla is also used in Spanish soups and other casseroles. As Morcilla is pre-cooked it can also be eaten raw…I dare not eat pig’s blood raw, as pig’s blood is pig’s blood.
Think of the Eskimos and I wonder about inter-continental convergence of weird foods.
Morcilla
