Bocadillo de Morcilla de Burgos

Bocadillo de Morcilla de Burgos is Castilian, more exactly Burgos in Castilla y León: a crusty roll filled with rice-and-onion blood sausage fried until the edges crisp, with a sweet piquillo pepper to cut the richness. What makes it Burgos is the morcilla itself. It has rice and plenty of onion, often cebolla horcal, so the slice is tender and grainy instead of dense like other blood sausages.

The method that decides it is not the bread. It's the frying. Morcilla de Burgos can go soft and pasty if you only warm it through, and nobody needs a timid morcilla. Slice it thick, keep it cold until the pan is ready, and crisp both faces hard enough that the centre stays soft but the edges hold. Then it sits in the bread instead of sinking into it.

If you're far from Burgos, look first for any Spanish morcilla de arroz, rice morcilla. If all you can get is British black pudding or another blood sausage, it will be firmer, pepperier, and less sweet from the onion, so cut it thinner and know the sandwich changes. For the piquillo, a jarred roasted red pepper works if you dry it well in the pan. No hace falta haber pisado España. You do need the hot pan, good bread, and the sense to eat it at once. Siempre sale, si lo sigues.