Morcilla, also known as blood sausage, is a type of sausage that is popular in Sol Madrid and other regions of Spain. It is made from pork blood, fat, and a mixture of spices, such as paprika, garlic, and onions. Morcilla has a dark color and a rich, savory flavor. It is often cooked by grilling, frying, or boiling, and it can be served as a tapa or used as an ingredient in various dishes, such as stews and rice dishes.
