Morcilla

morcilla

February 9th, 2011

Morcillas are Spanish black puddings or blood sausages. Traditionally morcilla was made at the annual matanza, where the family pig would be killed to produce meat, ham, cured sausage etc., for the coming year – nothing is wasted. The blood from the pig would be collected in a bowl and stirred continually, to stop it clotting. Depending on the region, rice, pork fat, cinnamon, oregano, cloves, paprika, onion, garlic, pine nuts, etc., can be added – the mixture is poured into a sausage casing (traditionally the intestines) and then boiled. The cooked morcillas are hung up to dry and in some regions they are smoked to preserve them and make them last longer. In Spain, the city of Burgos is famous for the quality of its morcilla, which contain onions herbs and rice.

with pine nuts and onion

Morcilla are commonly fried as tapas and used as an ingredient in stews and casseroles – where they would tend to dissolve. I fried mine in a little olive oil. This variety, from my butcher, are similar to those I used to buy in Cataluña and contain onion and pine nuts. They are quite rich and have a slight sweetness from the onion. Morcilla are cooked so you don’t need to cook them for a long time – they do have a tendency to split in the frying pan.

Morcilla come in a variety of shapes and you will find them in lots of Spanish recipes:

Lentils with Morcilla
Chicken with Morcilla and Peppers

Advertisements

About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Eating Out, Food, Meat, Recipes, Spanish and tagged , , , , , , , , , , . Bookmark the permalink.

14 Responses to Morcilla

  1. Cara says:

    Like the Suri in Ethiopia…nothing has changed in a million years .

  2. Pingback: Suckling Pig | Mad Dog TV Dinners

  3. Pingback: Morcilla de Burgos | Mad Dog TV Dinners

  4. Pingback: Sang Cuitat de Vedella | Mad Dog TV Dinners

  5. That looks good! We’re lucky we can buy morcilla here in the market and the village shop – I like them best with pine nuts in.

  6. ceciliag says:

    I am just not sure if i can make blood sausage when we do our pigs next year. I have eaten it and it is good but I don’t know, It seems kind of ghoulish! c

  7. Pingback: Magret de Canard | Mad Dog TV Dinners

  8. Pingback: Veal Penis Stew | Mad Dog TV Dinners

  9. Pingback: Big Breakfast | Mad Dog TV Dinners

  10. Pingback: Donostia Social Club | Mad Dog TV Dinners

  11. Pingback: Market Cuina Fresca | Mad Dog TV Dinners

  12. Pingback: El Museu de l’Embotit | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s