Albanchez de Mágina
Blood Sausage
Lamb blood, Suet, Lamb trotters and tripe, Onion, Garlic, Tomato, Fresh pepper, Oregano, Clove, Cumin, Aniseed, Cinnamon, Pepper, Paprika, Chilli, Salt, Extra virgin olive oil PDO Sierra Mágina
Preparation
Morcilla de res (blood sausage) is a traditional cured product from Albanchez de Mágina, especially associated with winter and the pig-slaughtering season. Made with lamb blood and meats, spices and natural casing, it is part of that intense, hearty mountain cuisine designed for the coldest months. Its preparation combines the cooking of lamb trotters and tripe with a traditional sofrito of vegetables and spices, in which extra virgin olive oil with PDO Sierra Mágina adds flavour and character to the dish. It is served hot, as a winter recipe full of tradition and local character.
