Title: Txuri-ta-beltza
 Categories: Spanish, Basque, Sausage, Lamb, Offal
      Yield: 1 Servings
 
           Lamb intestines,
           -both large and small.
           Garlic
           Onion
           Parsley
           Blood, from the lamb.
           Oil
           Bacon, fatty
           Tomato and onion sauce
           Tonato
 
  "Another interesting old delicacy is Txuri-Ta-Beltza which is Basque
  for black and white. Again it comes from the days when nothing could
  be allowed to go to waste, but, if made properly, it can be quite
  delicious and it can still be found on restaurant menus in the valley.
  
  "Txuri-Ta-Beltza is nmade from the large and small intestines of a
  lamb. Clean the small intestine, boil it and chop finely. Mix with
  garlic, an onion and a little parsley, all raw and finely chopped.
  This forcemeat is bound with 5 well beaten eggs. Then prepare the
  large intestine, clean it and turn it inside out like a glove. Fill
  with the stuffing, tie well and boil in water until it looks like a
  sausage and is thoroughly cooked.
  
  "The second part of the recipe involves boiling the animals blood.
  Once this is cooked put it in a casserole with a little oil, garlic
  and a small piece of fatty bacon. Saut 82 well and add a little
  tomato and onion sauce, prepared beforehand.
  
  "Allow the sausage to cool and then cut into thin slices and serve
  with the blood cooked with tomato."