Morcilla

Savor the rich, bold flavors of Spanish Morcilla, a traditional blood sausage infused with aromatic spices and hearty rice. Ideal for a cozy gathering or a unique addition to your charcuterie board.

• 1 kg pork blood
• 200 g pork fat
• 1 cup rice
• 2 medium onions
• 2 cloves garlic
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp black pepper
• 2 m hog casings

Method

1. 1

   In a large bowl, combine the pork blood, pork fat, cooked rice, chopped onions, minced garlic, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

2. 2

   Rinse the hog casings thoroughly under cold water and keep them in a bowl of water to prevent drying.

3. 3

   Carefully stuff the casings with the blood mixture using a sausage stuffer or funnel, filling them to about two-thirds full. Tie off the ends securely with kitchen twine.

4. 4

   Bring a large pot of water to a simmer and gently place the stuffed sausages in the pot. Make sure they are not overcrowded.

5. 5

   Simmer the morcillas for about 30-40 minutes, ensuring they are cooked through. They should firm up but not burst.

6. 6

   Once cooked, remove the morcillas from the pot and let them cool completely before slicing.

7. 7

   Morcilla can be served warm or at room temperature, often paired with bread and a side of chimichurri.