Morcilla black (blood) sausage is used in virtually every Spanish kitchen. This rice version is especially popular in the vicinity of Burgos and Madrid.
It is an essential ingredient for cocidos and most other stews, but you can also slice and fry it, or cook it on your outdoor grill. Each package contains four 1 inch-thick sausages.
This particular sausage is made in the US by a native-born Spaniard. All the seasonings are imported from Spain. Onions and Spanish paprika/pimenton add a distinct flavor.
You may store morcilla in the refrigerator for up to a week, or in the freezer for up to 60 days. Cook to an internal temperature of at least 160 degrees Fahrenheit.