On the coast, we call these morcillas, while in the interior of the country they call them rellenas. For this recipe, I traveled to the small town of Candelaria on the outskirts of Cali, where supposedly the best rellenas are prepared. Isabel Gelpud invited us in to watch, learn, and take lots of pictures. After seeing the whole process done in a very homey style, handmade and very clean, I was positively surprised. These sausages are mostly herbs, and the raw mixture is beautifully colored. They are definitely an acquired taste, but once you do like them, they are great! On the third floor of her house, Isabel grows many of the herbs we used, and there for the first time I saw large leaf oregano (about 2 inches long!) that she says is called oreganon.
Pork blood can be ordered through your butcher or meat market.
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