Morcilla Recipe

Preparation Directions

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. Cook the rice in salted water until tender, then drain and set aside.

2. 2

   Cook the Onions and Garlic

   Finely chop the onion and garlic. In a pan, heat some oil and sauté the onion until translucent. Add the garlic and cook for an additional minute.

3. 3

   Mix the Ingredients

   In a large bowl, combine the cooked rice, sautéed onion and garlic, pork fat (cut into small pieces), pork blood, salt, black pepper, paprika, and cinnamon. Mix well until all ingredients are thoroughly combined.

4. 4

   Prepare the Casings

   Clean the pig intestines thoroughly under running water. Rinse them in a mixture of water and vinegar to remove any residual odor.

5. 5

   Stuff the Casings

   Using a sausage stuffer or a funnel, carefully fill the cleaned pig intestines with the blood mixture, leaving some space at the ends for expansion. Tie off the ends securely with kitchen twine.

6. 6

   Cook the Morcilla

   In a large pot, bring water to a boil. Reduce to a simmer and gently place the stuffed morcilla into the pot. Cook for about 30-40 minutes. Once cooked, remove from the water and let cool.

7. 7

   Slice and Serve

   Once cooled, slice the morcilla into rounds and serve as desired, either warm or cold.