BUSSE NMFSH Vs Morcilla ( Blood sausage )

Q

querosan

Joined
Mar 17, 2010
Messages
47
Well, since as a knife it is, we will see in the kitchen that such:

Featured here: BUSSE NMFSH

Blood sausage with tomato:

The ingredients :

Blood sausage, onions, salt, oil, various spicy, tomato frit, concentrated tomato


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Chopping onion

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The invited picantones ...

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Chopped onion in olive oil

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After adding tomatoes, the spicy ones:

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The turn of the Blood sausage:

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The reason for two pans: one is spicy and the other more jajaja

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A Rich Rich Skewer:

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It is very rich, simple recipe and without complications.



Greetings.
 
My grandparents used to make it when I was a kid. I never could aquire a taste for it but we never doctored it up the way you have. That actually looks really good. We just sliced it, fried it and that was it. Whenever I go to a festa that has it, the smell instantly reminds me of them.
 
The "hot" version looks like it could melt Infi!:eek:.......................................................................:D
 
That has me drooling right now! I'll most certainly try your recipe.

I've liked black pudding (what we call blood sausage in England) since my grandparents introduced me to it. Generally I just simmer a whole small one in water for a while, then eat it with plenty of hot English mustard and some fresh bread.

I've just added a black pudding and peppers to next week's shopping list :D
 
Last edited:
clampdaddy said:
My grandparents used to make it when I was a kid. I never could aquire a taste for it but we never doctored it up the way you have. That actually looks really good. We just sliced it, fried it and that was it. Whenever I go to a festa that has it, the smell instantly reminds me of them.
Click to expand...

Thanks for comment .

I'm glad,
That brings you good memories.
 
foxyrick said:
That has me drooling right now! I'll most certainly try your recipe.

I've liked black pudding (what we call blood sausage in England) since my grandparents introduced me to it. Generally I just simmer a whole small one in water for a while, then eat it with plenty of hot English mustard and some fresh bread.

I've just added a black pudding and peppers to next week's shopping list :D
Click to expand...

And lots of cold beer, to put out the chilli ;);)
 
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