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Published 2008
A visit to any Spanish market will reveal an astonishing array of morcilla, a sweet-tasting sausage made with pig’s blood, suet and spices. In Australia, these sausages are readily available at food stores that specialise in Spanish produce. The flavour and texture go particularly well with shellfish.
To prepare the sherry sauce, combine the sherry, vinegar, shallots and garlic in a saucepan and bring to the boil. Boil until the liquid has reduced by two-thirds, then add the stock and continue to boil until reduced by half. You should have about