morcilla

I brought back a bunch of Asturian dried white beans from Spain with big plans to make Fabada. All the recipes seem to call for morcilla, a Spanish blood sausage. Can I get this in the UK? Could it be replaced with your standard English variety? Or should I just give up and use those beans for something else altogether?

I brought back a bunch of Asturian dried white beans from Spain with big plans to make Fabada. All the recipes seem to call for morcilla, a Spanish blood sausage. Can I get this in the UK? Could it be replaced with your standard English variety? Or should I just give up and use those beans for something else altogether?

Yup, you can use ring style black pudding, normally available at your butcher counter, don't use the large flat slices as they'll go dry.

This
http://2.bp.blogspot.com/_m400pghvOyc/SeeXuhmizEI/AAAAAAAAAF8/OgrNfqV6KxY/s400/Black-Pudding-.jpg

Not

http://i.dailymail.co.uk/i/pix/2007/07_01/blackpuddingDM_228x304.jpg

Thanks!

And I meant to post this in the food section.