Authentic Homemade Morcilla: A Traditional Spanish Blood Sausage Recipe

Ingredients

  • 2 large onions
  • 300g of rice
  • 1 garlic clove
  • 1 tablespoon of sweet paprika
  • 1 tablespoon of oregano
  • 2 litres of pig's blood
  • 1 pig's intestine for the casing
  • 150g of pork fat
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

Steps and instructions

  1. Start by finely chopping the onions and garlic.
  2. In a large pan, melt the pork fat over medium heat.
  3. Add the chopped onions and garlic to the pan and cook until they are soft and golden.
  4. Add the rice to the pan along with the sweet paprika and oregano. Stir to coat the rice in the fat and spices.
  5. Gradually pour in the pig's blood, stirring constantly until it is fully incorporated with the rice and spices.
  6. Let this mixture simmer for about 1 hour, stirring occasionally until the rice is fully cooked and has absorbed all of the liquid.
  7. While the mixture is cooking, rinse the pig's intestine thoroughly in water and then soak it in a bowl of water with 1 teaspoon of salt.
  8. Once the rice mixture has cooled, use a funnel and a spoon to stuff the pig's intestine with the mixture, being careful not to overfill it.
  9. Tie off the ends of the intestine and prick it all over with a needle to prevent it from bursting during cooking.
  10. Boil the morcilla in a large pot of water for about 1 hour.
  11. Once cooked, let the morcilla cool before slicing and serving.

Tools for making

  • Large pan - to cook the rice mixture
  • Knife - for chopping the onions and garlic
  • Cutting board - to use with the knife
  • Spoon - for stirring the rice mixture and filling the pig's intestine
  • Funnel - to assist with stuffing the pig's intestine
  • Needle - for pricking the pig's intestine to prevent bursting
  • Large pot - to boil the morcilla
  • Bowl - for soaking the pig's intestine

Recipe variations

  • Use different types of rice such as short-grain or brown rice for a unique texture and flavor.
  • Add cooked vegetables like bell peppers, carrots, or peas to the rice mixture for added color and nutrition.
  • Experiment with different spices or herbs such as cumin, thyme, or smoked paprika to customize the flavor profile.
  • Include cooked meat like crumbled chorizo or diced ham for a heartier version of the morcilla.
  • For a gluten-free option, replace the regular flour with a gluten-free alternative such as cornstarch or rice flour.
  • If you prefer a meat-free version, substitute the pork fat and blood with vegetable oil and vegetable broth or water.
  • Explore different casings such as synthetic casings or collagen casings instead of using pig's intestines.
  • Add a touch of sweetness by incorporating raisins or dried cranberries into the rice mixture.
  • For a spicier version, include chopped jalapenos or crushed red pepper flakes to add some heat.
  • Try grilling or frying the morcilla instead of boiling it for a different texture and flavor.

Recipe overview

Morcilla, a traditional Spanish blood sausage, is a prized delicacy that is rich in flavors. This recipe guides you through the process of making your own homemade Morcilla from scratch. You'll be preparing a savory stuffing of rice, onions, garlic, spices, and pig's blood, which is then encased in a pig's intestine. This process might sound daunting at first, but with patience and care, you'll be rewarded with an authentic taste that's rich and unique. Expect some hands-on preparation involved, especially in handling the pig's intestine and stuffing it with the cooked mixture. Once prepared, the Morcilla is then boiled until cooked thoroughly. The final result is a rich, hearty sausage that can be served sliced as part of a tapas spread, or incorporated into a variety of dishes. Enjoy the culinary adventure!

Common questions

  1. Can I substitute pig's blood with any other ingredient? No, pig's blood is a key component of morcilla and cannot be easily substituted. It provides the unique flavor and texture to the dish.
  2. Is it possible to make morcilla without using pig's intestine? While using pig's intestine is traditional, you can use synthetic casings or even shape the mixture into patties and pan-fry them if you prefer.
  3. Can I use a different type of rice? It is best to use short-grain rice or Arborio rice for morcilla as they have a higher starch content, which helps bind the ingredients together. However, you can experiment with other types of rice if desired.
  4. Can I store the morcilla? Yes, once cooked and cooled, you can store the morcilla in the refrigerator for up to 1 week. Make sure to wrap it tightly in plastic wrap or store it in an airtight container.
  5. Can I freeze the morcilla? Yes, you can freeze cooked morcilla. Wrap it tightly in plastic wrap or place it in a freezer-safe container before freezing. It can be stored in the freezer for up to 3 months.
  6. Can I adjust the spices to my preference? Absolutely! Feel free to adjust the amount of sweet paprika, oregano, salt, and black pepper according to your taste. You can also add other spices or herbs to customize the flavor.

Serving dishes and utensils

  • Large pan - A large pan is needed to cook the rice and onion mixture.
  • Funnel - A funnel is helpful for stuffing the pig's intestine with the rice mixture.
  • Needle - A needle is used to prick the pig's intestine to prevent bursting during cooking.
  • Large pot - A large pot is needed for boiling the morcilla.
  • Knife - A knife is necessary for slicing the cooked morcilla before serving.

Origin stories

Ah, the morcilla, a true gastronomic testament to the resourcefulness and culinary art of Spain. This humble yet flavorful sausage, often compared to the black pudding of Britain, finds its roots deep in the rural recesses of the Iberian peninsula. Indeed, the tradition of making morcilla has been passed down from generation to generation, often in small towns and villages where every part of the pig is cherished and utilized. The use of pig's blood, a key ingredient in morcilla, is a testament to the zero-waste mentality of these communities. It is said that the practice of blood sausages stretches back to the Roman times, making morcilla a dish steeped in history. As you savor each bite, know that you are partaking in a culinary tradition that has withstood the test of time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.