Morcilla Sausage in Spanish Markets

Question: I have an interest in a sausage called morcilla. It is listed as an ingredient in several Spanish recipes. However, I have been unable to find any.

Answer: According to “The Von Welanetz Guide to Ethnic Ingredients” (Warner Books, 1987) by Diana and Paul Von Welanetz, “This Spanish type of blood sausage is called Murcela in Portugal. It can be found in Spanish and Latin-American markets, and there are variations: the Andalusian contains marjoram, rice and almonds; the Portuguese is flavored with cumin.”

In response to the May 31 You Asked About . . . . column on pickled asparagus tips, Loretto J. Hulse, a staff writer at the Tri-City Herald in Tri-Cities, Wash., sent the following recipe, developed several years ago by the Washington asparagus growers. It’s very popular in her area.

PICKLED ASPARAGUS

6 to 8 pounds fresh asparagus

6 sprigs fresh dill weed

6 small cloves garlic

6 bay leaves

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons red pepper flakes, optional

3 cups vinegar

3 cups water

1/3 cup pickling salt

Wash asparagus in cold water. Trim length so that spears are no higher than 1/2 inch from top of pint canning jar.

In each of 6 clean pint-size canning jars that have been kept immersed in hot water or 150-degree oven, place 1 dill sprig, 1 garlic clove, 1 bay leaf, 1/4 teaspoon mustard seeds and 1/4 teaspoon red pepper flakes. Pack asparagus spears, tips down, into jars as tightly as possible, leaving 1/2 inch head space.

Bring vinegar, water and salt to boil in saucepan, stirring until salt dissolves. Ladle brine over asparagus, leaving 1/4 inch head space. Wipe jar rims with clean cloth. Cover with lids, prepared according to manufacturer’s directions.

Process 10 minutes in boiling water bath. Remove and cool in draft-free place 12 hours. Check seals. Store in cool dark place. For best flavor, store 6 weeks before opening. Makes 6 pints.