Morcilla

Savor the rich, bold flavors of Spanish Morcilla, a unique blood sausage infused with aromatic spices and hearty rice. Ideal for a cozy dinner or as a standout appetizer at your next gathering.

• 500 g pork blood
• 200 g rice
• 100 g onions
• 1 teaspoon salt
• 1 teaspoon spices (cinnamon, pepper, or allspice)
• 4 units hog casings

Method

1. 1

   Start by soaking the hog casings in cold water for about 30 minutes. Rinse them thoroughly afterward.

2. 2

   In a pot, cook the rice in salted water until just tender, then drain and set aside.

3. 3

   In a pan, sauté the chopped onions until translucent, then mix in the cooked rice, pork blood, and spices.

4. 4

   Using a funnel, carefully stuff the mixture into the soaked hog casings, ensuring they are not overfilled. Tie off the ends securely.

5. 5

   Bring a large pot of water to a gentle simmer. Add the stuffed casings and cook for about 45 minutes, ensuring they do not burst.

6. 6

   Remove the morcillas from the pot and allow them to cool. Once cooled, they can be sliced and served as desired.