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Morcilla de Burgos, a blood sausage stuffed with rice, is a specialty from the city of Burgos.
The individual portions of morcilla, as the blood sausage is called, are cooked in olive oil so hot that the skins burst open.
Another meat specialty is marcilla dulce, a blood sausage mixed with orange peels and walnuts.
It was with great faith that I put fork to plate and severed a blood sausage ravioli garnished with tender ribbons of nutmeg pumpkin and petite cepes.
Blood pudding and blood sausages are still regularly served in traditional Irish Breakfasts.
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