Uruguay is home to a number of delicious foods. There's the beef, the cheese, the icecream, and the dulce de leche. There are other very Uruguayo foods that get less attention, usually due the the lack of local creativity in using them. In spite of normally being relegated to an afterthought as part of the picada preceeding the main course of the asado, the local morcilla has a lot to offer.
Typically the local morcilla, salado and dulce alike, are cooked in their thick skins and sliced into rounds for serving. This leaves a problem, the casing on these guys isn't very edible. It further leaves all of the various flavors trapped in the pudding.
In addition to the bloody base the morcilla sulce has delicious pine nuts, orange, and raisins. All of these flavors are readily amplified by opening up the casing, or stripping the casing off completely. That's it. One simple trick; except this one works.
Now, completely removing the casing makes the popular Uruguayo preparation of grilling the morcilla on the parilla unfeasible, but it opens up all kinds of other possibilities. Fry it up with rice, with potatoes, with eggs…