A
Spanish blood sausage, the morcilla
(pron: mor-THILL-yah), the main ingredients are
pork and pork blood, seasoned with
pepper,
salt and
garlic, and bound together with
rice.
After the mixture is forced into thick casings, they are hung and smoked. Morcilla is usually presented as part of other recipes, such as tortilla with morcilla and apple.
research sources include culinary.com & The Cook's Thesaurus