Mortzilla Dinner & Bingo
"Mortzilla", black pudding or blood pudding, is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled.
Sounds amazing, right? Well, the end of every October, when the Basque Block reeks of onion and garlic you know Mortzilla Dinner is upon us. Every year, more than 1000 blood sausages, as they are better known, are made and then eaten or bought for a later feast. Men and women take part in the entire process from planting leaks in the spring to harvesting them and carefully following the recipe to make each year's sausages a little better than the previous.
2013 - They start harvesting today (Tuesday, October 29) at the Goitiandia House and continues tomorrow, Thursday and Friday (October 30, 31 & November 1) at the Basque Center downtown. Stop by anytime and check it out or jump into the fun! if you have any questions, email@example.com
Sounds a little crazy, right?
Come check it out for yourself! You may be a Mortzilla lover by the time you leave!