This was one of the set menu lunches (or lunch of the day) at a bar in the very quaint mountain town of Figaró in Catalunya. I could choose between black sausages, white sausages, or one of each (which is what I chose). The black sausage was blood sausage which turned out to be a beautiful savory pudding in a casing. It oozed out when cut. The white pork sausage was mild, savory, and even though it was juicy it seemed a little dry compared to the black one. The sausages came with fries that were a little soggy but that's actually how I like them; when they're fried until crispy you lose that nice potato texture and taste. To sum up, while I'm a big fan of white sausages, this was the first time I've preferred a blood sausage to a white one of any type!
Location: Bar El Cau, Figaró, Catalunya, Spain. Date: December 16, 2018.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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