Morcilla with Potatoes and Paprika Recipe (2024)

FAQs

Does morcilla need to be cooked? ›

Morcilla is so good that the Spaniards are partial to frying it in olive oil and eating it as-is. Though you can cook the links whole, cutting them into sections exposes more surface area to be fried in oil.

Once the oil is hot, place the morcilla in the skillet. Cook the sausages for 2 to 3 minutes and then use tongs to flip them over. Cook them for another 2 to 3 minutes so they're browned on both sides. Commercial blood sausages are already cooked, so you're simply reheating them until they're hot throughout.

Morcilla varies from region to region, but the most highly regarded Morcilla is from Burgos, 150 miles southwest of Bilbao, in northwestern Spain.

Spaniards generally cut morcilla into thick slices (rodajas), fry them in a bit of olive oil, and eat with bread as a tapa or snack. When cooked and crumbled, it becomes a favorite ingredient for stews, such as cocido Madrileño (Madrid-style stew), as well as bean dishes.

Morcilla is the first type of sausage to be made from the recently slaughtered pig. Once made, the sausages are usually boiled and then hung to cure. In cities such as Seville, however, morcilla dulce is eaten raw, and you'll often find it served up in tapas bars.

Cut the morcilla into thick slices approximately 1-inch thick. Add the olive oil to an 8- or 9-inch frying pan and place over medium heat. When the oil is hot, add the morcilla slices and fry for 3 to 4 minutes on each side.

Use a meat thermometer to make sure your sausage is between 160 and 165 °F (71 and 74 °C). If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink.

The sausage is done cooking when it no longer produces blood.

Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.

It is also rich in iron and zinc – two minerals frequently missing from modern diets.

How do you eat a morcilla? ›

Simply eat an Argentinian blood sausage plain with a fork and knife, or place it between two pieces of bread as a sandwich. Traditionally, Morcilla is enjoyed as an appetizer to a delicious Argentinian meal of steak, chimichurri, empanadas, and other amazing eats.

Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours.

Morcilla is a Spanish blood sausage, popular on its own and as an ingredient in stews. It's made with pig's blood, rice, onions, and spices, although recipes vary from region to region.

Morcilla black sausage is cooked in water, fried in hot oil, or grilled. It is rarely eaten raw. A popular way to use morcilla black sausage is to add it to dishes or as a filling.

Morcilla is a type of blood sausage that is popular in Spain and its former colonies. In Perú, it is mostly enjoyed in a bread roll, but I like to pair it more interesting accompaniments. Hence, I created this brunch recipe: morcilla and eggs with broccolini and braised fennel.

Morcilla comes pretty much ready to eat, as the wide array of seasonings creates a flavor that does not require any additional sauce or salt. Simply eat an Argentinian blood sausage plain with a fork and knife, or place it between two pieces of bread as a sandwich.

It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin.

He was right. Morcilla rocks raw, though the casing is a bit chewy and should probably be removed. It's iron-y and cool, mushy like my dad's favorite Russian ЛИВЕРНЫЕ КОЛБАСЫ, but a bit more red from metallic blood and with little bits of cartilage and fat mixed in to make the texture not so smooth.