The blood chorizo is an ingredient that goes well in ‘papas de sarrabulho’. It is made with a mix of pork’s blood, fat, corn and wheat flours, salt, garlic and onions. The fat gets so well mixed into the rest of the mix that you can’t distinguish from the other ingredients. This chorizo also has a pinch of cumin, which gives it an intense but at the same time a very nice flavor.
