Black puddings

these are made continental-style, in natural casings rather than black plastic and with browned onions instead of rice or barley.  I also added some garlic and paprika, so they are really more of a morcilla than a John Bull black pudding.  Straight after poaching they are cooled down in ice water, then they will keep in the fridge for a week or more.  Despite the Spanish flavour of the recipe, they eat just as well sliced and fried with an English breakfast, although I also plan on making the perfect winter dish fabada asturiana with some of it.



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