Black pudding Spanish way...

Ireland meets Spain - on the plate anyway. This little dish, with hardly any cooking at all, is great idea for a little starter. I believe that every country in the world has its own version of black pudding, every version little different - depending on the ingredients, herbs available at hand. Only in Poland I know that there are at least 2 different version of black pudding, depending on the region you live in, so I can only imagine all those different versions around the world.
Intrigued by that I've done a little bit of online research and... Some black puddings out there sound fantastic! I only wish I could try them all... Some of the more interesting are:
Taiwan - pig's blood cake made of pork blood and sticky rice is served on a popsicle stick;
Vietnam - blood sausage, boiled or fried, made with pork blood, pork fat, basil;
Spain - morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt. Other varieties introduce breadcrumbs, pine nuts, and almonds.
Iceland - made from lamb's blood and suet, rye flour and oats, traditionally stuffed into pouches sewn from the lamb's stomach;
Chile - may contain a variety of ingredients, such as chopped onion and spices, cabbage, peppers, watercress, rice, meat or even dried fruit or nuts.

"Black puddingblood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmealsweet potato, onion, chestnutsbarley, and oatmeal. In SpainPortugal and Asia, potato is often replaced by rice." - by

How to make it..
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, pealed and thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon smoke sweet paprika powder "La Chinata" (if you want more "kick" you can use hot paprika)
- 225 g black pudding, cut into thick slices (for a little bit of variety I also used popular in Ireland white pudding)
- 1 baguette, cut into little canapes 
- 2 tablespoons sherry
- salt and pepper

Heat the olive oil in a large frying pan and fry the onion, garlic, oregano, paprika for about 8 minutes until the onion is soft and turned golden brown. Increase the heat and add the slices of black pudding. Cook on each side until crisp (about 3 minutes on each side). Arrange the rounds of bread on a serving plate (you can toast them a little or sprinkle with olive oil if you want). Top each slice of the bread with a slice of black pudding. Now stir the sherry into the onions. Stir the mixture around until bubbling, then season with salt and pepper. Spoon a little of the onion mixture on top of each pudding canape. Serve.


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