Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness.
Morcilla can be fried, grilled, baked, poached, or cooked down to give texture to casseroles.
España tiene diferentes variedades de morcillas, según la región. Esta variedad catalana, es suave y hecha para cocinar. Contiene una gran cantidad de cebolla, lo que le da aporta dulzor. La morcilla puede comerse frita, a la parrilla, pochada o en guisos.
