Morcilla patatera

Originating from the north of Extremadura, morcilla patatera is a Spanish sausage made with a combination of pork meat, fat, and mashed potatoes. The ingredients are flavored with paprika (usually pimentón de la vera) and seasoned with salt and pepper before being stuffed into a pig intestine casing. The sausage is usually shaped into a horseshoe. It can be consumed fresh or cooked, and in both cases, morcilla patatera is best when served with bread and a glass of local wine on the side. Even though it's often called blood sausage, morcilla patatera doesn't contain blood.