Traditional Portuguese Morcela: A Step-by-Step Guide

Ingredients

5 lbs Pork blood
2 lbs Pork fat
1 lb Onions, finely chopped
4 cloves Garlic, minced
2 cups Rice
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Allspice
1 tsp Cloves
2 Bay leaves, crumbled
1/2 cup White wine
1/2 cup Vinegar
15 feet Hog casings

Steps and instructions

Soak the hog casings in warm water.
Meanwhile, cook the rice according to its package instructions, then set it aside.
In a large pot over medium heat, render the pork fat until it's liquid. Then, remove the solid pieces.
Add the onions to the pot and sauté until they're translucent. Add the garlic and continue to cook for another minute.
Pour in the pork blood, stirring continuously to prevent it from coagulating. Cook until the mixture thickens.
Stir in the cooked rice. Then, add the black pepper, cinnamon, allspice, cloves, crumbled bay leaves, wine and vinegar. Mix everything together until it's well-combined.
Remove the hog casings from the water and rinse them inside and out.
Using a sausage stuffer, stuff the casings with the blood and rice mixture. Be careful not to overstuff the casings, or they might burst.
Tie off the ends of the casings and prick the sausages all over with a pin to prevent them from bursting while they cook.
Bring a large pot of water to a boil. Add the sausages and reduce the heat to a simmer. Cook for about 45 minutes.
After 45 minutes, remove the sausages from the water and let them cool. Once they're cool, they're ready to serve.

Tools for making

Large pot - Needed to cook the morcela mixture.
Sausage stuffer - Used to stuff the morcela mixture into the hog casings.
Pin - Used to prick the sausages to prevent them from bursting while cooking.
Knife - Required for finely chopping the onions and mincing the garlic.
Cutting board - Used as a surface for chopping ingredients.
Spoon or spatula - Used for stirring the morcela mixture.
Potato masher or blender - Optional, but can be used to achieve a smoother texture for the morcela mixture.
Cooking twine - Needed for tying off the ends of the hog casings.
Large pot or deep skillet - Used to boil the sausages.

Recipe variations

Replace pork blood with beef blood or chicken blood for a different flavor.
Add diced apples or pears to the mixture for a hint of sweetness.
Experiment with different spices such as paprika, nutmeg, or ginger to customize the flavor profile.
Include cooked and crumbled sausage or chorizo to add extra texture and flavor.
Try using different types of rice, such as brown rice or wild rice, for a nuttier taste.
For a vegetarian/vegan version, substitute the pork blood and fat with beetroot juice and vegetable oil, and use cooked quinoa instead of rice.
Make a gluten-free version by using gluten-free breadcrumbs or cooked quinoa instead of rice.
Add finely chopped herbs like parsley, cilantro, or thyme to enhance the overall taste.
Replace the hog casings with collagen casings or shape the mixture into patties instead of sausages.
For a smoky flavor, mix in smoked paprika or add cooked and crumbled bacon to the mixture.

Recipe overview

Morcela is a traditional Portuguese blood sausage packed with robust flavors and rich textures. This recipe walks you through the process of making your own Morcela at home, requiring some unique ingredients and hands-on preparation. You'll be cooking with pork blood, pork fat, and a variety of spices which all contribute to the dish’s unique and savory flavor. This sausage is then packed into hog casings and boiled until cooked through. The result is a deeply flavorful sausage that can be served as part of a charcuterie board, incorporated into stews, or simply enjoyed on its own. It's a rewarding culinary project that will give you a taste of Portugal's rich gastronomic culture.

Common questions

Can I use a different type of casing? Yes, you can use alternative casings such as synthetic casings or collagen casings if hog casings are not available or preferred.
Can I substitute pork fat with another type of fat? While pork fat is traditionally used in morcela, you can substitute it with beef fat, chicken fat, or even vegetable shortening if desired.
Can I use store-bought blood instead of pork blood? It is recommended to use fresh pork blood for the authentic flavor and texture. Store-bought blood may not yield the same result.
Is there a vegetarian or vegan version of this recipe? Yes, there are vegetarian and vegan versions of morcela available that use plant-based ingredients instead of pork blood and fat. Look for recipes specifically designed for vegetarian or vegan morcela.
Can I freeze the cooked sausages? Yes, you can freeze the cooked sausages. Ensure they are fully cooled before placing them in airtight containers or freezer bags. They can be stored in the freezer for up to three months.
What dishes can I serve with morcela? Morcela is often served as a main dish accompanied by boiled potatoes, sautéed greens, or crusty bread. It can also be used as an ingredient in stews, soups, or as a topping for rice dishes.

Serving dishes and utensils

Large pot - A large pot is necessary for cooking the morcela sausages.
Sausage stuffer - A sausage stuffer is a helpful tool for stuffing the blood and rice mixture into the hog casings.
Pin - A pin is used to prick the sausages before cooking to prevent them from bursting.
Serving platter - A serving platter is useful for presenting the cooked morcela sausages.
Knife - A knife is needed to cut the morcela sausages into individual servings.
Plate - Plates are used for serving the individual portions of morcela sausages.

Origin stories

Morcela, a traditional Portuguese blood sausage, carries centuries of tradition and culinary expertise within its humble form. Originating from the Beiras region of Portugal, Morcela is a testament to the frugality and creativity of Portuguese cooks. In times past, no part of the pig was wasted after the slaughter. The blood was collected, and together with rice, spices, and other bits of the pig, it was used to create this rich, flavorful sausage. The process of making Morcela is a communal event, a celebration even, where families and friends come together to partake in and uphold this time-honored tradition. To this day, Morcela holds a special place in the hearts and palates of the Portuguese, served during festivals, special occasions, and as comfort food on a cold winter's day.

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.