Barbecue Black Pudding or Blood Sausage

Black pudding or blood pudding (Morcilla) is a sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Blood sausage is a more recent North American term for the same as well as a useful term for similar blood-based solid foods around the world. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, barley and oatmeal. In many areas of Latin America (as in Spain) morcilla is served. Morcilla is made with a filler of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico it is made spicy-hot and served fried. In Spain the recipe changes from region to region and the sausage may be prepared by boiling. (For a more complete explanation of morcilla variations see the sidebar to the left for a link to the Spanish-language version of this topic).

In Guyana, the main ingredient in black pudding is cooked rice seasoned with traditional West Indian herbs such as thyme and basil. The rice is mixed with cow's blood, stuffed into pig intestine, and boiled until firm. It is served as an appetiser or snack, often with a spicy yellow sauce made with lemons pickled with hot peppers.

In Argentina, black pudding (morcilla) is a common dish that is served in parrillas. Morcilla is also eaten inside a sandwich called "morcipan."

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