Might: What is, 3 types and the best home recipe

Estimated and estimated welcome to Paulina Kitchen. On this occasion we will talk about the black pudding, One of those sausages that leaves no one indifferent. Or they love her or … well, or they will not have tried the correct one.

Because this delicacy, with a story as rich as its taste, is a Spanish gastronomy pillar And it has many more expensive than they know.

From the famous Burgos blackberry to the soft onion black puddingthere is an entire world to discover. In this article we will demystify the black pudding. We will tell you what exactly is, what is done, what are the best known types and, most importantly, How to cook Morcilla To get the whole game.

On the blood sausage

Here we are not going to give them a recipe, but we will give you The guide to dominate the technique. The goal is to understand their secrets so that they can cook it in a thousand ways.

The main recipe that we propose here is that of Encebollada blackberrya classic that never fails, but we will also give them the tips for cook it and not breakeither fried, baked or in air fryer.

The black pudding is an incredibly versatile food. It can be the protagonist of a tapathe soul of a blunt stew, Like an Asturian fabada, or the surprise ingredient in a sophisticated dish. Knowing your bases will open a range of possibilities in the kitchen.

What exactly is the black pudding?

We go to the point. The black pudding is a sausage based on coagulated bloodusually of pork, which is mixed with other ingredients to give flavor and consistency. This is the point that sometimes generates doubts, but it is precisely the blood that gives it that characteristic dark color.

To this base different ingredients are added that vary greatly according to the region. The most common are the Onion, rice, pig butterand a mixture of spices like paprika, oregano and pepper.

This combination is embedded in natural pork gut and is cooked. The result is a product ready to consume, although its flavor is incredibly enhanced when cooking it.

Most popular black pudding types in Spain

Spain is a paradise for blackberry lovers. Each region has its own version, and although they are all delicious, these are some of the most famous they have to know:

• Burgos Muercilla: Probably the most famous. His star ingredient is the ricethat gives him a granulated texture and soft. It is seasoned with onion, paprika and spices. It is ideal for fry in slices or to grill.
• LEÓN MUCILLA: Here the protagonist is the onion. It is a very juicy option and intense, perfect for spread in a Rustic bread Once cooked, since its interior is undone forming a kind of delicious pate.
• Asturian black pudding: It is one smoked black puddingwith a powerful flavor and an essential component of the commitment of the Fabada. It is harder and more compact, ideal for long cooking in stews and potajes.
• Patatera blackberry: Typical of Extremadura, it is a curious and delicious mixture. Carry potato puree (Pope puree)Iberian pork and paprika. Its texture is soft, similar to that of the Sobrasadaand can be consumed both raw, smeared in bread, as cooked.
• Onion black pudding: Although León is the queen, many other regions have its version. In this case The onion brings sweetness and juiciness. They are perfect for revolts or accompanying legumes.

3 tasty recipe options with black pudding

Once we have the black pudding, the possibilities are endless. Here we leave some quick ideas to be inspired, beyond the main recipe.

1. Morcilla scrambled: A classic of Spanish tapas. You simply have to remove your skin, crumble and saute it in a pan with a little oil. When made, add beaten eggs and remove until they set. Some roasted pine nuts give you the final touch!
2. Black in air frying: For a lighter version without dirtying so much. Cut into thick slices, about 2 cm. Preheat the air fryer to 200°C and cook the slices for some 10-12 minutesturning them around in the middle of cooking. They are crispy outside and tender inside.
3. Baked black pudding: Ideal to cook it. Preheat the oven at 180 ° C. Wrapping it on aluminum foil (without clicking it) and bake for about 20-25 minutes. The last 5 minutes can open the paper so that the skin is brown a little. Perfect and then spread or add to other dishes.

8 tips for cooking the black pudding

• Do not click before cooking: If the idea is to be part of a stew, They never click it. It would be burst and lost all its essence.
• The trick of the stick: If you want to make sure that you do not break in the stew you can go through end to end with a wooden stick. Magic!
• Perfect frying: To fry it, cut it into slices of 1-2 cm. Use little oil and a very hot pan. Turn and back until golden brown.
• Crispy skin: A trick for the skin to be crunchy when frying it is Survey slightly through flour before taking them to the pan.
• Can you freeze?: Yeah! This food can be freezed. The ideal is do it in rawwell wrapped in transparent film. It lasts about 3 months without problems.
• The best companion: This combines wonderful with sweet flavors such as roasted apple, the caramelized onion or a peppers compote.
• For Revueltos: The best is onion or lion, since they get rid of easily and create a creamy base.
• In stews: The Asturian She is the undisputed queen. It provides a smoked flavor and fat that enriches any stew.

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Encebollada Black Recipe

Yield: 3- 4 portions

Preparation time: 35 min

Ingredients

• 2 Burgos or onion black pudding
• 2 large onions
• 1 small green pepper (optional)
• 2 tablespoons of extra virgin olive oil
• 1/2 glass of white wine (optional, but recommended)
• Sal
• Pepper
• A handful of roasted pine nuts to decorate (optional)

Step by step preparation

1. Prepare vegetables: Peel and cut the onions into fine slices. The pepper, if used, washed and cut it also into fine strips.
2. Pohating the onion: In a large pan, heat olive oil over medium heat. Add the onion (and the pepper if used) with a pinch of salt. Slowly cook for about 15-20 minutes, stirring occasionally, until vegetables are well soft and transparent.
3. Add the black pudding: As long as the onion is pointed out, remove the skin from the black pudding and crumble the inside with a fork.
4. Cook the black pudding: Upload the fire of the pan a little, add the crumbled black pudding and cook next to the onion for about 5-7 minutes. Constantly remove so that flavors are integrated and the blood sausage is cooked uniformly.
5. The touch of wine: If it is going to be used, add the white wine and let the alcohol evaporate for a couple of minutes, while stirring. This gives a touch of acidity and delicious complexity.
6. Serve: Salpimentar at ease, serve hot, ideally in a clay pot. It can be decorated with roasted pinions on top and good slices of rustic bread.