The butcher and lumberjack Raul Eskuin, famous in the Spanish province of Tervel, recently pleased the villagers and residents of nearby villages, as well as tourists wandering into the European outback, with an unusual treat. The creative peasant meets his guests with a plentiful dinner, the highlight of which is the black blood sausage Morsilla.
“In our area, morsilla is not uncommon, it is almost a national dish. - says Raul. “But I approached the preparation of this sausage from an unusual angle, adding a drop of human blood to it.”
Indeed, nobody can surprise anyone with morsilla in Spain - locals add slices of this delicacy to soups, grill, decorate paella or use it as an independent dish as an appetizer to the main meal. But with human blood, no one had previously prepared morsilla.
“I treat my guests only with Morsilla, which is prepared with the addition of their own blood. And not a stranger. Otherwise, it will be considered cannibalism! - says Eskuin. “For one serving, I will need about 40 milliliters of human blood, as well as water, onions, rice groats, water and spices.”
Raul is extremely proud of his culinary invention and intends to soon go on a gastronomic tour in the Spanish provinces to conquer other tourists and compatriots with his signature dish. A lumberjack with his sausage is already waiting in Madrid, Zaragoza, Barcelona and other large and small Spanish cities. As part of the show, professionally trained nurses will take blood to create sausages from buyers.