A distinctive blood sausage unique to the Burgos area, characterized by its primary ingredient of rice, which gives it a distinctive texture compared to other Spanish blood sausages. The sausage is made with pig's blood, rice, onions, and spices like paprika, cumin, and oregano, stuffed into natural casings. It's typically served fried in slices as a tapa, included in stews, or grilled on its own as part of a larger meal.
- Ingredients
- Pig's blood, rice, onions, lard, salt, paprika, cumin, oregano
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