Morcilla (blood sausage) substitute?

[TAPrice]

I'm in the mood for Spanish food, and a surprising large number of recipes in Penelope Casas' early book call for blood sausage. Not a lot of morcilla. And it's usually optional. But I want to make the dish right!

Is there anything I can use to substitute (I could get blood from the Asian market, but it's not cooked)? Anything else that would get close?

Are there any sources for morcilla in the U.S.?

And if I found a supply of morcilla, is this something that I could freeze?

[Henry dV]

Black pudding, boudin noir (sp?) could be substitutes, but I don`t know if you can get them over in the USA ??

As for freezing, black pud freezes very well !

[TAPrice]

Black pudding, boudin noir (sp?) could be substitutes, but I don`t know if you can get them over in the USA ??

As for freezing, black pud freezes very well !

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All things that are hard to find in the U.S.

I don't suppose any other sausage would provide the same flavor as blood sausage? Or even a distant approximation?

[slkinsey]

Despaña in New York could probably ship you some morcilla. Or, heck... I could ship you some of it. They have a very nice Asturia-style morcilla. It comes vacuum packed,

[Lilija]

If you have a good Eastern European butcher or deli around, you could try kishka, it's the Polish version of boudin noir. Not sure how it stacks up, but it's a soft fine textured sausage that's good fried, and is almost jet black.

[HungryC]

I don't know how boudin noir/rouge compares to morcilla (isn't morcilla an air-cured, fairly dried sausage?), but you can get real pork blood boudin at Bourgeois Meat Market in Thibodaux, LA--'bout 40 miles from your house.

[Septemberdog61]

I have made morcilla with my PR M-I-L. The closest sausage to morcilla I have eaten is Hungarian véres hurka. The flavor of sofrito is missing, but texturally similar especially when fried and the skin bursts open.

[Abra]

The common thread, and I think the main thing, is that you do need something made from blood. No meat sausage will bring the same quality to the dish.

[muichoi]

I think it's better to leave it out than substitute. It's an entirely different flavour to any other blood sausage I've tried, and I seek them out.

[Erich vG]

I'm in the mood for Spanish food, and a surprising large number of recipes in Penelope Casas' early book call for blood sausage. Not a lot of morcilla. And it's usually optional. But I want to make the dish right!

Is there anything I can use to substitute (I could get blood from the Asian market, but it's not cooked)? Anything else that would get close?

Are there any sources for morcilla in the U.S.?

And if I found a supply of morcilla, is this something that I could freeze?

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tienda.com has morcilla. I think it's on sale right now.