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morcilla in L.A.

dwg | Jul 25, 2005 11:04 PM

i'm looking for somewhere in l.a. that sells spanish-style blood sausage, a.k.a. "morcilla," a.k.a. the kind of blood sausage that cooks up firmer than the german kind and has little pencil-erasery bouncy niblets of fat all through.

any suggestions?

Link: http://www.ablowtothehead.blogspot.com

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