Morcilla Recipe

Cook Rice

Rinse the short-grain rice under cold water until water runs clear. In a medium saucepan bring 3 cups stock to a simmer, add the rice, cover and cook over low heat for 15–18 minutes until tender and most liquid is absorbed. Fluff with a fork and set aside to cool to room temperature.

In a large sauté pan heat 1 tablespoon olive oil over medium heat. Add the chopped onion and a pinch of salt and cook until translucent and lightly golden, about 8–10 minutes. Add the minced garlic and cook 1 additional minute until fragrant. Remove from heat and let cool.

Once cooled, combine the cooked rice, sautéed onion and garlic, chopped parsley and cilantro (if using) in a large bowl. Stir to distribute evenly and set aside.

Trim any excess sinew from the pork shoulder and pork fat. Cut both into pieces small enough to fit your meat grinder (about 1 inch cubes). Chill the meat and fat in the freezer for 20–30 minutes so they are firm but not frozen solid — this helps produce a clean grind.

Using a coarse grinder plate, grind the chilled pork shoulder and pork back fat together into a large clean bowl. Keep the mixture cold. If you don't have a grinder, very finely dice by hand, though texture will differ.

In a separate bowl whisk the strained pork blood with the red wine vinegar until smooth. Add smoked paprika, ground cumin, dried oregano, black pepper, crumbled bay leaves and kosher salt. Taste is difficult with raw blood, so season conservatively; final adjustments will be made during cooking.

Combine the seasoned blood with the ground meat and fat. Add the rice/vegetable mixture and mix thoroughly with clean hands or a sturdy spoon until evenly distributed. If the mixture seems too dense or dry, add up to 1/2 cup ice water a little at a time to reach a cohesive, spoonable but not runny texture.

Prepare natural casings by running cold water through them and flushing them inside-out to remove salt. Slide a casing onto the sausage stuffer nozzle, leaving a 4–6 inch tail. Tie off the end with kitchen twine or a clip.

Fit your grinder or stuffer with a medium to large stuffing tube. With the stuffer running, feed the blood/ meat mixture into the casing, keeping the filling compact but not overpacked to prevent bursting. Fill to desired thickness (about 1.5–2 inches diameter).

Twist into links of 4–6 inches and tie or clip between links. Prick any large visible air pockets with a sterilized needle to release trapped air.

Bring a large pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar (optional) to help set the blood. Submerge the sausages in batches, ensuring water stays at a low simmer to prevent casing rupture. Poach for 30–40 minutes until sausages are firm to the touch and the internal temperature reaches 72°C (162°F).

Remove sausages from the poaching liquid and cool briefly on a rack. At this point you can store, or finish by quickly pan-searing or grilling to develop a crust: heat remaining 1 tablespoon olive oil in a skillet over medium-high heat and brown sausages 2–3 minutes per side until caramelized.

Let rest 5 minutes before serving. Serve sliced, with crusty bread, pickles, or as part of a larger plate.

Refrigerate cooked morcilla in an airtight container for up to 4 days. For longer storage freeze individual links on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in refrigerator before reheating gently.