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Morcilla with onion, 6 pieces per pack

Brindisa morcilla with onion, min. 300g, 6 pieces per pack

£4.95 (pack)

  • In Stock

    Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness.

    The cocktail sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles.

    Ingredients
    Pork, blood, onion, breadcrumbs (gluten), paprika, spices, rice flour, antioxidant: E301, salt. Made with 57g of meat per 100g of finished product. Natural casing
    Storage & Care
    Keep refrigerated below 5°C. Once opened, consume within 3 days
    Nutrition Per 100g
    Energy1607kJ / 373kcal
    Fat36g
       of which saturates13g
    Carbohydrate7.2g
       of which sugars0.7g
    Protein9g
    Fibre<0.5g
    Salt1.3g
    * Typical values per 100g

    Catalana de Embutidos

    Catalana de Embutidos have been producing a wide variety of pork products for over 60 years in Catalunya, to the north of Barcelona.

    Sourcing all their meat from a single supplier and maintaining the highest standards of technical excellence, they produce high quality, consistent, chorizos and morcilla.

    Alubias with crispy morcilla

    Ingredients
    350ml vegetable stock
    300g firm potatoes, peeled and cut into 2.5cm dice
    1 medium carrot, peeled and finely diced
    2 dried choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
    2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
    6 garlic cloves, peeled and cut in half lengthways
    1tsp Catalan oregano
    1/2 tsp ground cumin
    200g baby spinach
    1 jar Navarrico alubias haricot beans, rinsed and drained
    1 tbsp Brindisa Arbequina olive oil
    1 pack of Brindisa morcilla, cut into 1cm slices
    Sweet pimentón

    Method

    1. In a casserole dish bring the stock to a simmer.
    2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.
    3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes.
    4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering.
    5. Fold the crispy morcilla to the beans; check for seasoning.
    6. Serve in bowls, garnished with the pimentón.
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