ASTURIAN MORCILLA PATÉ

INGREDIENTS:
- 2 Asturian blood sausages (those that are added to the fabada) if you want softer you can use onion blood sausages.
- 3 eggs
- 1 small brick of cream (I think they have 200 cc)
- 1 small brick of fried tomato (same as cream, 200 cc)

PREPARATION:
The black pudding is cooked first, then it is peeled and all the ingredients are mixed and crushed in the TH (I did it 5-7-9).
It is put in the water bath until it sets and when you put a needle it comes out clean.
I did it (because they served it to me like that in a restaurant) and I presented it on a plate in which I had put a layer of tomato sauce and cream mixed, and on top of it a piece of the pate, when you pick up a little bit of pate and a little sauce and put it on the bread is to die for ...