Morcilla

This traditional Latin black pudding recipe is quite bland. Despite its spectacular appearance and rich color, it resembles a high-quality Bologna sausage. It's salty, like most sausages, and the clove sofrito adds a bit of spice. Rice lends texture to the dish, while pieces of pork give it a pleasant taste. Pork blood is sold in some butcher shops, but is more widely sold in Asian or Latin American markets.
Melt duck fat in a cast-iron skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, until lightly caramelized, 8 to 10 minutes. Reduce the heat to medium-low; add the paprika, salt, and cloves and cook, stirring frequently, until rust-colored and very tender, 8 to 10 minutes. Remove the mixture from the pan and let it cool completely, about 20 minutes.Combine the onion mixture, rice, and pork belly in a bowl. Pour the pork belly mixture over the pork blood and mix well.Cut the skin into 6 pieces (2 feet long). Wash each part with water, making sure that there are no lumps or holes in it. Tie a knot at 1 end of each peel section. Attach the opposite end to the funnel spout (at least 1/4 inch in diameter). Divide the pork belly mixture into 6 equal portions. Place the 1-serving pork mixture in a funnel; use a wooden spoon to dip the pork belly mixture into the shell, making sure it gets into the shell through the spout. Repeat the process with the remaining shell parts and the pork belly mixture.Bring a large pot of water to a boil at 160°F. (It is important to maintain a water temperature of 160°F. If the temperature is above 170 °F, the blood will clot during cooking.) Carefully add the sausages to the water, if necessary in portions, and cook without stirring for 15 minutes. Remove the sausages; roll on a large platter or baking tray and refrigerate, uncovered, for 8 hours or overnight to set.Slice the sausages crosswise into 1/2-inch thick circles. Heat the oil in a cast-iron or non-stick skillet over medium-high heat; add the sausages and cook until browned and warmed, about 3 minutes on each side.Note: You can also roast the steaks whole over medium-high heat and slice them before serving.