Kadesma.
In Spain, they are called Morcilla in Spanish and Blood Sausage in American English or Black Pudding in UK English ...
Throughout The Iberian Peninsula, they are a thick large black sausage, filled with pinenuts, Pig´s Blood which is what gives them their extraordinaire flavor and tender texture and there are many varieties, for example: rice, onion or other similiar vegetable stuffing ... They are grilled or placed in bean stews ... And are delicious ...
I prepare them in bean stews, however, at the end of the preparation because otherwise, they break up extremely easily. They are wonderful with lentils, cannelli white beans or red Tolosa Navarran beans or even black beans or Pinto beans.
Have lovely August,
Margi.