Morcilla (pronounced mor-thee-ya)
is a Spanish blood sausage with a hint of smoked paprika.
This Spanish sausage has a
somewhat tangy flavour with a kick of spice. It is generally a thicker sausage,
about 2 ½ - 3 inches across, stuffed with pigs blood, rice, onions and spices.
Morcilla is often used in tapas dishes and in traditional Spanish stews.
Complete Mix – 250g
Pork Fat –
Rice – 250g
(40°c) – 250g
pork fat in a pan over a low heat. When the fat begins to melt, mix in the rice
and complete mix.
off the heat and add the water, Mix to form a wet paste and leave to cool.
mixture has cooled and is firm, fill into casings.
80°c for 40 minutes.
reheating, grill or fry the sausages either whole, or sliced.
Swap your traditional black pudding for this alternative and try with
poached eggs, or make a delicious Spanish chorizo and crumbled morcilla tapas
dish – the choice is yours!