Blood sausage: what it is and where to eat it
Morcilla
A type of blood sausage made by cooking animal blood with various fillers.
11 restaurants on Tastavo serve it
- Cuisine
- Spanish
- Origin
- Spain, ancient times
Typical ingredients
- pork blood
- fat
- onions
- spices
- rice
Where to eat it
Alicante
- Bar Restaurante Pepi morcilla€1.50
- Cabaña Grill Morcilla€4.50
- Jgourmet Morcilla€4.50
Málaga
Zurich
- Restaurant Geeren BlutwurstCHF 24.80
Benidorm
- Abuela Herminia Benidorm Bar-Cerveceria-Restaurante MORCILLA€8.50
Rotterdam
- Kiem Foei Bloedworst€3.50
Bruges
- Café André Bloedworst€16
Vienna
- Huber's Blutwurst€15.80
Vilnius
- Sakwa Kraujinė dešra€8
Las Palmas
- Cuartango Argentina Morcilla€4.50
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.