Morcilla de Almeida (Almeida's blood sausage)09:08 Jul 15 2022
Times Read: 200
Let me talk you about "morcilla de Almeida", a kind of Blood sausage made in Almeida de Sayago, a magic and energetic village close to Zamora, Spain.
First of all, I'd like to say that I've read a corious definition of Sanguinarian Vampires:
"Human or animal blood is used as a source of energy for Sanguinarian Vampires. Even though there are many different ways sanguinarian vampires experience blood hunger, the physical symptoms and distinct blood yearning that unite them are what designate them as sanguinarians. A contract, either verbal or written, between the vampire and the donor allows the vampire to eat human blood in a mutually beneficial way. Unlike in the past, blood should never be drawn without the person's knowledge or consent".
Human or animal blood. I wander why human being has eaten bllod recipes all over the World. It's a very symbolic fact.
A blood sausage is, of course, a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. Surely, Hannibal Lecter would use human blood. Sanguinarian Vampires too... especially by Christmas.
In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula (Spain + Portugal) and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties.
In many languages, there is a general term such as blood sausage (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts (so bored)... Sausages that include such material are often referred to with more specific terms, such as black pudding in English.
Throughout Central and Eastern Europe, blood sausage, known as kishka (meaning "intestine"), is made with pig's blood and buckwheat kasha. In Romania, for example, the traditional sângerete (from sânge, "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the sângerete from Transylvania.
Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt, and is produced in two varieties: cylindrical and gut-shaped. In Extremadura the creamy morcilla patatera includes roughly mashed potatoes.
The variety I've introduced (morcilla de Almeida de Sayago) is slightly darker and smaller,and made without rice but with onion and (I'm sorry, vampires, light garlic). In restaurants, you can find it grilled & spread on toasted bread). The cooking method for consumption is typically frying, stewing, grilling or roasting, and usually sliced in one-finger-thick wheelettes ("rodajas"). There are many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff pastry, pizza, flavoured nachos, croquettes, and a range of fillings for different dishes.
It's history? Sure! A romantic version places the origin of blood sausage in ancient Greece, according to a story that appears in Homer's Odyssey. Actually, it refers to a mixture of fat and blood heated in a container made from the skin of a goat. In other way, the first written description of this type of sausage in Spanish cuisine comes from Rupert de Nola in its Castilian translation —Toledo 1525—.
So, bon appetit !
COMMENTS
-
NikkiAidyn
17:29 Jul 18 2022
Really interesting read...I'd try it