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.