Blood Sausage (morcilla) Recipe

Prepare ingredients

Soak and rinse the hog casings thoroughly in warm water, running water through them to remove salt. Finely dice the pork fat and pork shoulder into small 5–8 mm pieces. Cook 1 cup of short-grain rice according to package instructions and let cool. Chop the onion, mince the garlic, and chop the parsley.

Render aromatics

In a large sauté pan over medium heat, add 1 tablespoon neutral oil (or a little of the diced pork fat). Sauté the chopped onion until translucent, 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.

Combine filling

In a large, non-reactive mixing bowl (glass or stainless steel), whisk the pork blood briefly to break up any clots. Add the diced pork fat, diced lean pork, cooked rice, cooled onion and garlic, chopped parsley, pine nuts (if using), smoked paprika, cumin, black pepper, dried oregano, salt, sugar (if using), and red wine vinegar. Stir gently but thoroughly until evenly combined. The mixture should be thick but still pourable; if too thick, add up to 120 ml water or an extra tablespoon of vinegar to loosen slightly.

Taste and adjust

Take a small spoonful of the raw mixture and quickly cook it in a small frying pan until firm (about 1–2 minutes). Taste for seasoning and adjust salt, paprika or vinegar as needed. Remember that seasoning will slightly mellow after poaching.

Prepare casings and equipment

Fit a sausage stuffer or a clean funnel attachment to a stand mixer or use a handheld stuffer. Keep a bowl of warm water nearby to help slide the casing onto the nozzle. Rinse the prepared hog casings again and run water through them one final time.

Stuff the casings

Slide a length of casing onto the stuffer nozzle, leaving a tail to tie. Tie a knot at the end of the casing (or twist and tie with twine). Start feeding the blood mixture into the casing, holding the casing gently to control filling. Fill to a medium firmness – do not overfill, as blood sausage expands during cooking. Leave air pockets small by pricking with a sanitized sausage pricker or a fine needle, or gently press them out with your hands. Make links of about 10–12 cm (4–5 inches) and tie off between links with kitchen twine or by twisting and tying.

Prepare poaching liquid

In a large pot, bring 3 liters of water to a gentle simmer (about 80–85°C / 175–185°F). Add bay leaves and whole peppercorns. Do not let the water reach a rolling boil, or the sausages may burst.

Poach the sausages

Gently lower the linked morcillas into the simmering water. Poach for 25–30 minutes, maintaining the temperature at a very gentle simmer. The sausages should firm up and the internal temperature should reach 70–75°C (158–167°F). Use a slotted spoon to turn them once or twice for even cooking.

Cool and rest

Remove the sausages from the poaching liquid and place them on a rack to cool slightly. If you plan to store them, cool completely, then refrigerate. For firmer texture, allow them to rest in the refrigerator overnight before slicing.

Optional finishing

To serve immediately with a crisp exterior, heat 2 tablespoons olive oil in a skillet over medium-high heat. Slice the morcilla into 1–2 cm rounds and fry 1–2 minutes per side until crisp at the edges. Alternatively, grill the links over medium heat to lightly char the casing.

Serving suggestions

Serve warm slices with crusty bread, roasted potatoes, sautéed onions, or as part of a mixed tapas or asado. Morcilla also pairs well with pickled vegetables or a simple salad to cut the richness.

Storage

Refrigerate poached morcilla in an airtight container for up to 3–4 days. For longer storage, freeze for up to 3 months; thaw in the refrigerator before reheating by gentle poaching or frying.