Potatoes with burgos blood sausage (dabiz muñoz)

For the broth: 1- Reduce the stock in a saucepan until 1.5l remains and set aside. 1- Fry the garlic, onion and ginger finely chopped. 2- Remove the skin from the Burgos blood sausage. 3- Add half of the blood sausage to the previous sauté and cook for a few minutes. 4- Add the BEER (not white wine) and reduce everything until it is approximately half (it is about getting density). 5- Add the lemon juice and a little nutmeg to the broth. 6- Continue simmering the mixture for 5 more minutes.

For the potatoes: 1- Peel and cut the potatoes into 1cm thick slices and season with salt. 2- Dip the potatoes in flour and beaten egg. 3- Fry the potatoes in abundant oil for 4 minutes on each side (the oil should not be too hot so that the batter does not burn). 4- Place the potatoes on the boiling broth and cook for 25 minutes without stirring.

For the black pudding and asparagus garnish: 1- Cut the leftover blood sausage into 1 cm thick slices and fry in the potato oil over high heat (it should be crispy on the outside). 2- Put the fried blood sausage on a plate with napkins to expel all the fat. 3- Cut the blood sausage into small squares. 4- Place the blood sausage pieces on the potato stew and dip them lightly. 5- Fry the wild asparagus for 1 minute and place on top of the stew. 6- Garnish with some chopped fresh coriander.