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2. Blood sausage - Wikipedia

   en.wikipedia.org/wiki/Blood_sausage

   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 Albacete and La Mancha, the morcilla is filled with

3. List of Spanish dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Spanish_dishes

   Morcilla Black pudding, blood pudding: everywhere sausage a wide variety blood pudding. The best known and most widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt. Botifarra: Catalonia: sausage a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of ...

4. Castilian-Leonese cuisine - Wikipedia

   en.wikipedia.org/wiki/Castilian-Leonese_cuisine

   Sopas de ajo; Cordero asado Ávila. Chuletón de Ávila Yemas de Santa Teresa; Patatas revolconas Hornazo; Judías de El Barco de Ávila; Cuchifrito; Tostón asado o cochinillo; Beans of El Barco de Ávila. Burgos. Morcilla de Burgos Lechazo [clarification needed] (Ribera del Duero) Chuleta de cordero (Ribera del Duero) Olla podrida

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8. Burgos - Wikipedia

   en.wikipedia.org/wiki/Burgos

   Morcilla de Burgos, a pig's-blood sausage (black pudding), is a staple country food known across the Iberian peninsula. Spiced with onions and herbs its most noticeable content is rice (often mistaken for fat) which makes it one of the lightest and healthiest products of its kind.

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