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Spain

Morcilla

Spanish blood sausage made with pork blood, fat, onions, and fillers like rice or breadcrumbs, with many regional varieties.

Puerto Rico

Puerto Rican blood sausage of pork blood, rice, and annatto-seasoned spices, fried or grilled.

Puerto Rico

Longaniza

Fresh pork sausage seasoned heavily with annatto, oregano and garlic, sold in coils and fried rather than cured.

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