Ingredients

40 g of liver blood sausage
80 g of homemade onion blood sausage
As required of crepineta (Caul fat)
200 g of meat juice
80 g de «mieldecaña»
2 fried capers
2 sheets of oblulato (transparent edible paper)
As required of soluble coffee
Onion compote to suit your taste

Method

Cut a slice of liver blood sausage and put it as a base. Next, crumble the onion blood sausage and place a little on top of the previous one.
Envolver todo con crepineta, previamente mojada y marcarla en sartén y glasearla con un jugo de carne, que se tendrá reducido y al que se le agregan dos cucharadas de «mieldecaña».
The coffee paper will be made by painting obulato with a brush dipped in coffee and sprinkling them with soluble coffee.

Plating: disponer la morcilla en un plato, glasearla con el jugo de de «mieldecaña», y adornarla con un poco de compota de cebolla, unas alcaparras fritas y dos papeles de café.