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Morcilla, or blood sausage, is a cherished staple in Argentine cuisine, particularly revered as an essential component of any traditional asado.
While its bold profile might not be for everyone, those who venture to try Morcilla are often rewarded with an experience that is as unique as it is satisfying. A symbol of resourcefulness and tradition, this sausage connects Argentine kitchens to a broader cultural legacy.
What Is Morcilla?
Morcilla is a type of sausage made from pork blood, fat, and various seasonings, often enriched with onions and rice or breadcrumbs. It’s typically cooked and served as part of an asado, Argentina’s iconic barbecue tradition, where it’s grilled to perfection and enjoyed alongside a variety of meats.
Unlike other sausages, Morcilla is soft and almost creamy on the inside, its rich and earthy flavour providing a stark contrast to the smokier cuts of beef and pork that dominate the grill.
In Argentina, Morcilla is more than just a dish, it’s a moment. Whether it’s the anticipation as it sizzles on the parrilla or the way it pairs beautifully with a glass of Malbec, this sausage holds a special place in the hearts of food lovers. Its presence at any gathering speaks to the Argentine love for bold, hearty flavours and communal dining experiences.
Ingredients and Taste
The core ingredients of Morcilla are pork blood, finely diced pork fat, and aromatics like onion, garlic, and spices. Depending on regional and family traditions, some versions include rice or breadcrumbs to create a firmer texture. These ingredients are mixed together, stuffed into a natural casing, and slowly cooked until the flavours meld and the sausage achieves its signature deep, dark hue.
The flavour of Morcilla is complex, with a rich, slightly sweet earthiness that comes from the pork blood, complemented by the smoky and savoury notes from the grill. The onions add a gentle sweetness, while the spices, often including nutmeg or paprika, provide a subtle warmth. The texture is smooth and velvety, with a pleasant contrast provided by the occasional bite of rice or fat.
For the uninitiated, Morcilla may seem like an acquired taste, but its richness is balanced by the surrounding elements of an asado. Paired with a crisp salad or a slice of fresh bread, it becomes a well-rounded and deeply satisfying bite.
A Taste of History
Morcilla’s roots are deeply tied to European traditions, particularly those of Spain and Portugal, where blood sausages have been a culinary staple for centuries.
The recipe crossed the Atlantic with Spanish settlers, adapting over time to local ingredients and customs in Argentina. In a culture that values whole animal cooking, Morcilla became a way to utilize every part of the pig, turning necessity into a delicious art form.
In Argentina, Morcilla found its home as a centrepiece of the asado, embodying the values of sharing and celebration. Its presence reflects a deep respect for tradition and a love for bold, unapologetic flavours. Today, it remains a symbol of culinary heritage, bridging the past and present with every smoky, savoury bite.
Morcilla (Argentine Blood Sausage) Recipe
Serves: 4 people
Ingredients:
For the Sausage Mixture:
- 500g pork blood (fresh or defrosted)
- 200g pork fat, finely diced
- 200g cooked rice (short-grain, slightly sticky)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground allspice
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup fresh parsley, finely chopped
- Natural sausage casings (rinsed and soaked as per package instructions)
For Cooking:
- Water for poaching
- Bay leaves (2-3)
- Salt for the water
For Serving:
- Crusty bread or grilled baguette slices
- Chimichurri sauce
- Lemon wedges
Directions
Begin by preparing the flavour base. In a skillet over medium heat, sauté the finely chopped onion and minced garlic until they are soft and aromatic, about 5 minutes. Allow this mixture to cool slightly before incorporating it into the sausage mix.
In a large bowl, combine the pork blood, diced pork fat, cooked rice, and sautéed onion and garlic mixture. Add the cumin, smoked paprika, allspice, salt, black pepper, and parsley. Mix gently but thoroughly to ensure the spices and ingredients are evenly distributed. For best results, use your hands to incorporate the mixture.
Prepare the sausage casings by rinsing them thoroughly in cool water. Soak them in warm water with a dash of vinegar to remove any residual odour, then rinse again. Thread the casings onto a sausage stuffer or funnel.
Carefully fill the casings with the sausage mixture, ensuring there are no air pockets. Do not overfill to prevent splitting during cooking. Tie off the ends securely with kitchen twine, and twist the sausages into 10-15 cm (4-6 inch) lengths.
In a large pot, bring water to a gentle simmer. Add bay leaves and a pinch of salt to the water. Poach the sausages in the simmering water for 20–25 minutes, ensuring the water stays below a boil to prevent the casings from bursting. The sausages are ready when they firm up and maintain their shape.
Carefully remove the poached sausages and let them cool slightly on a wire rack. At this stage, you can store the sausages in the refrigerator or proceed to cook them further for immediate serving.
For a traditional Argentine touch, grill the morcilla over medium heat for 5–7 minutes on each side until slightly crisp on the outside. Alternatively, pan fry in a hot skillet with a little oil for similar results. Be careful not to overcook, as the texture should remain soft and moist inside.
Serve the grilled morcilla with crusty bread or grilled baguette slices. Offer chimichurri sauce on the side for dipping, and garnish with lemon wedges for a bright, fresh contrast. Pair with a robust Malbec wine or iced yerba mate for an authentic Argentine experience.
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