Morcilla (Puerto Rican Blood Sausage)
A rice and pig's blood sausage seasoned with sofrito, oregano, and pepper, simmered in casing until firm, then often grilled or fried to order. It's a classic side sold at lechoneras alongside roast pork.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Sausage casings and funnel or stuffer
- •Large pot for simmering
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20
- carbs
- 18
- protein
- 12
- calories
- 310
Instructions
- 1
Add the pig's blood, cooked rice, sofrito, pork fat, oregano, adobo, and achiote oil to a large bowl.
- 2
Stir everything together well until it is evenly mixed.
- 3
Use a funnel or sausage stuffer to fill casings loosely with the mixture. Leave room for expansion and tie off the sections.
- 4
Poke each sausage a few times with a needle so it does not burst.
- 5
Simmer gently in a large pot of water for 45-60 minutes until firm. Keep the water at a low simmer, not a boil.
- 6
Take the sausages out and let them cool. Slice them into rounds.
- 7
Grill or pan-fry the slices in a skillet until lightly crisp on the outside before serving.
Chef's tips
Do not pack the casings too tight. The rice swells as it cooks and can make the sausage burst while simmering.
Storage
Refrigerate cooked morcilla up to 4 days.
Reheating
Grill or pan-fry slices until heated through and lightly crisped on the outside.
Common mistakes to avoid
- •Boiling the water too hard, which causes the casings to split
- •Not adding enough seasoning, because the rice weakens the spices
Serving suggestions
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