Morcilla Recipe

Prepare casings

If using natural hog casings, place them in warm water with a splash of vinegar for at least 30 minutes. Rinse thoroughly under cold running water, turn them inside out if possible and flush to remove salt. Keep in a bowl of clean water until ready to fill.

Cook aromatics and rice

In a large skillet over medium heat, warm 2 tbs olive oil and 1 tbs lard or butter. Add the finely chopped onions and a pinch of salt; cook, stirring occasionally, until soft and deeply translucent, about 12–15 minutes. Add the minced garlic in the last 2 minutes. Stir in the short-grain rice and toast it for 2–3 minutes so it takes on the flavors of the onion and fat. Remove from heat and let cool slightly.

Prepare meat and fat

Make sure the diced pork fat is small (about 3–5 mm pieces). If your pork shoulder is not already cooked, simmer it gently in salted water for 1–1.5 hours until tender, then shred it finely. Pat both the shredded pork and diced fat dry with paper towels if overly wet.

Mix spices and blood

In a very large mixing bowl (or food-safe container), combine the pork blood with red wine vinegar, sweet paprika, smoked paprika (if using), ground cumin, black pepper, cayenne (if using), and kosher salt. Whisk gently to create a uniform dark red mixture. If the blood is too thick, whisk in up to 100 ml cold water to loosen it slightly — it should be pourable but still viscous.

Combine filling

Add the cooked onion-rice mixture, shredded pork shoulder, diced pork fat, and chopped parsley to the spiced blood. Mix thoroughly with a sturdy spoon or gloved hands until evenly distributed. Taste a small skillet-fried pinch (see note) and adjust seasoning carefully — remember the flavor will mellow when cooked in the casing.

Prepare stuffing equipment

Fit a sausage stuffer or a large funnel to a stand mixer or manual stuffer. Rinse the casings again and slide one end onto the stuffer nozzle, leaving a 10–15 cm tail. Keep the filling bowl near the stuffer and have a bowl of warm water to wet your hands and the nozzle to help sliding casings on.

Stuff the sausages

Spoon or pump the filling into the casing, keeping gentle pressure to avoid large air pockets. Fill to a firm but not overstuffed feel — the sausage should feel springy. Twist into links of your preferred length (10–12 cm). If air pockets form, prick them with a sterile needle and gently press out the air toward an open end.

Rest and tie off

After stuffing, tie the ends of the casings securely with butcher's twine. Place the sausages on a tray and refrigerate uncovered for 4–8 hours or overnight to allow flavors to meld and the surfaces to dry slightly; this step helps prevent splitting during cooking.

Cook the morcilla gently

Bring a large pot of water to a gentle simmer (not boiling) and add a splash of vinegar. Lower the heat so the water stays at 80–85°C (175–185°F). Add the sausages and poach gently for 25–35 minutes depending on thickness; the internal temperature should reach 70–75°C (158–167°F). Do not boil vigorously or the casings can burst.

Finish (optional sear or grill)

After poaching, remove sausages and let rest 5 minutes. For a crisp exterior, pan-fry in a hot skillet with a little olive oil for 1–2 minutes per side, or grill over medium-high heat for 2–3 minutes per side until caramelized. Take care not to overcook — the interior should remain moist.

Slice morcilla into 2–3 cm thick coins or serve whole. Plate with crusty bread or grilled potatoes. Sprinkle with chopped fresh parsley, a drizzle of olive oil and offer lemon wedges on the side for brightness.

Leftovers: keep refrigerated in an airtight container for up to 3 days, or freeze up to 2 months. Reheat gently in a low oven or pan to avoid bursting the casing.