The traditional Burgos black pudding,
Is made of onion, top quality rice, blood, lard and natural spices.
Spaniards generally cut morcilla into thick slices (rodajas), fry them in a bit of EVOO, and eat with bread as a tapa or snack. When cooked and crumbled, it becomes a favorite ingredient for stews, such as cocido Madrileño (Madrid-style stew), as well as bean dishes. It is often placed in the pot along with other ingredients to simmer.
If you like sausage with breakfast, fry up some sliced morcilla with potatoes and serve with poached, scramble, or fried eggs.