Blood sausage in Spanish is morcilla. Read on to learn more about this delicious delicacy!
If you’ve ever dined at a Spanish restaurant you may have come across blood sausage. Blood sausage in Spanish is known as morcilla, which is essentially a pork sausage infused with pig’s blood.
Whilst it may not sound appetizing, it is actually delicious, with a very unique and rich flavor.
Morcilla is made by mixing ground pork meat with the pig’s blood, seasonings and spices, chopped onions and rice. It is then piped into sausage casings, flash cooked to coagulate the blood and cured.
Morcilla is also a great addition to stews, bringing a depth of flavor. You may even find it served up for breakfast alongside potatoes and eggs.
How does morcilla differs from chorizo?
Both types of sausage go through a curing period, but chorizo is cured for a much longer period of time, meaning it can be thinly sliced and consumed after curing.
Morcilla, on the other hand, is only semi-cured so it has to be cooked before consumption. For this reason also, morcilla has a much shorter shelf-life and needs to be cooked or frozen quite quickly.
The variation in ingredients used to make morcilla is another major difference. Chorizo is generally just made from pork, salt and seasoning.
Morcilla can also contain rice, onions, pine nuts, potatoes, and other flavors that make it unique.
A wonderfully tasty dish that features morcilla is Fabada, which is a one-pot dish full of Spanish sausages, and butter beans. Our mouths are watering just thinking about it.
To make fabada you will need:
- Serrano ham
- Cannellini or butter beans
- Rioja wine
- Tomato puree
- Chicken or pork stock
- Red onion
- Savoy cabbage