Homemade Morcilla
Rich pork blood sausage simmered with rice, onions, and warm spices until silky and tender.
Dietary
Wheat free, Dairy free, Nut free
Allergens
Red meat
This Spanish-style blood sausage pairs slow-cooked onions with rice, pork fat, and a blend of paprika, cumin, and clove for a deeply savory, slightly earthy flavor. Traditionally stuffed into natural hog casings and poached before frying or grilling, morcilla makes a hearty tapa or breakfast addition sliced and crisped in a hot skillet.
Ingredients
- 4 cups fresh pork blood
- 2 cups cooked white rice, cooled
- 1 1/2 pounds pork back fat, diced small
- 3 cups onions, finely chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 8 feet natural hog casings, soaked and rinsed
Method
-
Soak the hog casings in warm water for 30 minutes, then flush each length with water to check for leaks and set aside.
-
Heat olive oil in a 9-inch skillet over medium heat and cook the onions, stirring occasionally, until very soft and translucent, about 20 minutes.
-
Add the garlic to the skillet and cook until fragrant, about 1 minute, then remove from heat and let cool slightly.
-
In a large bowl, combine the pork blood, cooked rice, diced back fat, cooked onion mixture, salt, smoked paprika, black pepper, cumin, clove, cinnamon, and oregano. Mix thoroughly by hand until evenly combined.
-
Fit a sausage stuffer with a wide tube and slide a casing over it, tying off the end. Fill the casing with the blood mixture, leaving a little slack for the rice to expand, then tie off into 6-inch links with butcher's twine.
-
Prick each link a few times with a needle to prevent bursting, then lower the links into an 8-quart stock pot of water heated to a gentle simmer at 180°F.
-
Poach the morcilla links at a gentle simmer, maintaining 180°F and never allowing a rolling boil, until firm and set, about 30 minutes.
-
Transfer the links to a tray and let cool to room temperature, about 1 hour, before refrigerating or cooking.
-
To serve, slice the morcilla into rounds and fry in a dry 9-inch skillet over medium heat until crisped on both sides, about 3 minutes per side.
Rate this recipe
Homemade Morcilla
This Spanish-style blood sausage pairs slow-cooked onions with rice, pork fat, and a blend of paprika, cumin, and clove for a deeply savory, slightly earthy flavor. Traditionally stuffed into natural hog casings and poached before frying or grilling, morcilla makes a hearty tapa or breakfast addition sliced and crisped in a hot skillet.
3 hr 30 min 8 links 410 cal
Ingredients
- 4 cups fresh pork blood
- 2 cups cooked white rice, cooled
- 1 1/2 pounds pork back fat, diced small
- 3 cups onions, finely chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 8 feet natural hog casings, soaked and rinsed
Method
- 1
Soak the hog casings in warm water for 30 minutes, then flush each length with water to check for leaks and set aside.
- 2
Heat olive oil in a 9-inch skillet over medium heat and cook the onions, stirring occasionally, until very soft and translucent, about 20 minutes.
- 3
Add the garlic to the skillet and cook until fragrant, about 1 minute, then remove from heat and let cool slightly.
- 4
In a large bowl, combine the pork blood, cooked rice, diced back fat, cooked onion mixture, salt, smoked paprika, black pepper, cumin, clove, cinnamon, and oregano. Mix thoroughly by hand until evenly combined.
- 5
Fit a sausage stuffer with a wide tube and slide a casing over it, tying off the end. Fill the casing with the blood mixture, leaving a little slack for the rice to expand, then tie off into 6-inch links with butcher's twine.
- 6
Prick each link a few times with a needle to prevent bursting, then lower the links into an 8-quart stock pot of water heated to a gentle simmer at 180°F.
- 7
Poach the morcilla links at a gentle simmer, maintaining 180°F and never allowing a rolling boil, until firm and set, about 30 minutes.
- 8
Transfer the links to a tray and let cool to room temperature, about 1 hour, before refrigerating or cooking.
- 9
To serve, slice the morcilla into rounds and fry in a dry 9-inch skillet over medium heat until crisped on both sides, about 3 minutes per side.