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Morcilla is a blood sausage that is very popular in many areas of Latin America. In the traditional recipe morcilla is made with a filler of rice and/or onions,breadcrumbs, nuts and seasoned with paprika and other spices.

In Argentina, morcilla is a traditional component of asado, a regional mixed grill or barbecue meal. Morcilla is also eaten as part of a sandwich called "morcipán," this being specific not only for Argentina but also for other Río de la Plata countries. Morcilla is also frequently used in stews, transforming any ordinary stew in a delicious one.

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Black pudding,

Introduction to Morcilla,

Morcilla de Burgos,