Morcilla – Blood Sausage

Most people have a love or hate relationship with the morcilla; but only if they overcome the actual fear of trying one for the first time. You see, morcilla is a blood sausage, similar to what is known as black pudding in the United Kingdom and Ireland. Knowing that bit of information can turn away many who consider themselves true meat lovers from giving this particular type of sausage a try.

The main ingredients are pig’s blood and ground up pieces of pork or offal. Each butcher or producer has their own secret recipe but most contain some of the following seasonings such as salt, pepper, garlic, onion, paprika, rice, breadcrumbs, and nuts. All of this is encased in regular sausage casings and is then precooked before being sold.


Like chorizos, you’ll just have to scout around to find the right butcher or grocer that sells morcilla that fits your taste. Good morcillas range in color from a dark reddish brown to very dark brown.

How Much To Buy:

This can be tricky if you do not know whether or not any of your guests actually enjoy morcilla. For those who do eat them, about one sausage, if they are of the small variety, per person. Some varieties are quite large and can accommodate up to 2-3 people. When serving time arrives, if a few others blurt out that they like morcilla too, then divide up what you have. As long as you have enough of the other meats to fill everyone’s belly you’ll be fine. You are much better off ignoring a few grumbles about not having enough morcilla than ending up with a tray of untouched sausages later on.

Cooking Directions:

Since morcilla is already precooked, you only need to place them over a low fire long enough to warm them through. As soon as the casing is nice and crispy then they should be ready. The texture inside can be quite soft with some varieties so use the utmost care when handling them. By leaving them on the grill for too long or by piercing the skin can result in a nasty explosion or oozing mess.

How To Eat:

Morcillas are highly seasoned and therefore do not need any extra salt or sauce. Eat them alone to savor the blend of flavors and textures or place between two halves of a baguette.

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