Morcilla Asturiana is a staple sausage in the Asturias region of Spain. Used in stews, soups, and fried or grilled as tapas. It is a blood sausage using onions as a filler, along with spices and garlic, and sometimes the famous Asturian cider. Made in New York using old-world methods, this sausage comes fully cooked and ready to use. New York USA. 8oz (two links).
"Using our Asturian family recipe, we take great care in blending spices, selecting the natural Spanish onions and chopping these by hand, and taking time to make our morcilla. Fry it in a bit of olive oil or grill it and serve with a fried egg. Try it in your stews to add a depth of flavor. Take your fabada to another level." Doña Juana.
Tasting Notes: Made with onions, this black sausage is soft in texture with a lot of complex flavors of cinnamon and nutmeg blended together for a slightly sweet finish.