Morcilla Recipe

Time2h

Serves4

Spanish blood sausage, rich and flavorful.

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Ingredients

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1
Prepare the Rice
In a pot, cook the rice according to package instructions. Set aside to cool.
2
Cook the Onion and Garlic
In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3
Mix Ingredients
In a large bowl, combine the cooked rice, sautéed onions and garlic, pork fat (diced), pork blood, spices, and salt. Mix well until all ingredients are evenly combined.
4
Prepare Hog Casings
Rinse the hog casings thoroughly under cold water, then soak them in water for about 30 minutes.
5
Stuff the Sausages
Using a sausage stuffer, fill the casings with the morcilla mixture, being careful not to overstuff. Tie off the ends securely.
6
Cook the Morcilla
Poach the stuffed morcilla in simmering water for about 30-40 minutes. Remove from water and let them cool.
7
Slice and Serve
Once cooled, slice the morcilla and serve either grilled or fried, accompanied by bread or as part of a tapas platter.