salsag

Salsag is a traditional dish originating from the Basque Country in Spain and the French Basque Country. It is a type of blood sausage, typically made from pork blood, pork fat, and spices. The name "salsag" is derived from the Basque word "salsaga," which means "salted." The dish is known for its rich, savory flavor and is often served as a tapa or appetizer.

The preparation of salsag involves mixing the pork blood with pork fat and spices such as salt, pepper, and sometimes paprika. The mixture is then stuffed into casings and cooked, usually by boiling or grilling. The result is a sausage with a smooth, glossy surface and a firm texture.

Salsag is often served cold, sliced thinly, and accompanied by a side of garlic or onions. It is a popular dish in Basque cuisine and is often enjoyed at social gatherings and festivals. The dish has also gained popularity in other parts of Spain and beyond, where it is appreciated for its unique flavor and cultural significance.

Despite its name, salsag is not typically salted in the traditional sense. Instead, the salt in the recipe contributes to the overall flavor profile. The dish is a staple in Basque gastronomy and is often featured in local markets and restaurants. Its preparation and consumption are deeply rooted in the culinary traditions of the Basque people.