Morcilla or Black Pudding (Morcilla ó Budin Negro)

Ingredients

• liquid chancho (pig's) blood
• salt
• sponge biscuit or hardtack (bizcocho ó galleta), grated with water
• water
• 3 dozen almonds, peeled and ground
• 3 dozen walnuts, ground
• 1 handful maní (peanuts), toasted
• 1 head garlic
• oregano
• pepper
• green onion, well chopped
• 1 cup raw milk cream
• 3 eggs, beaten
• fresh tocino (fatback), well chopped
• casings (tripas) of regular thickness

Instructions

1. Mix the liquid pig's blood with a little salt so it does not coagulate.
2. Grate sponge biscuit or hardtack with water; grind peeled almonds, walnuts, toasted maní, garlic, oregano, and pepper, and mix into the blood.
3. Add chopped green onion, raw milk cream, three beaten eggs, and plenty of chopped fresh tocino; stir thoroughly.
4. Fill regular-thickness casings with a spoon (a wire ring at the mouth helps); tie the ends and divisions with pita twine.
5. Boil, pricking the casing with a pin so it does not burst, then hang to dry as for the sausage.