📝 About This Recipe
A cornerstone of the traditional Latin American asado, Morcilla is a rich, velvety blood sausage that transforms into a smoky masterpiece when kissed by the fire. Unlike its European cousins, the Argentine-style morcilla is often creamy, seasoned with warm spices like cinnamon and cloves, and studded with rice or walnuts. This recipe guides you through the delicate process of grilling them to achieve a crisp, snap-tight casing and a luscious, molten interior that defines the ultimate gaucho feast.
🥗 Ingredients
The Star
- 4-6 pieces Morcilla (Argentine-style blood sausage) (look for 'Morcilla Dulce' or 'Morcilla Salada' at a Latin butcher)
- 1 tablespoon Lard or Vegetable Oil (for lightly coating the casings)
Fresh Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely chopped, no stems)
- 2 tablespoons Fresh Oregano (minced)
- 4 Garlic Cloves (minced into a paste)
- 1 teaspoon Red Chili Flakes (adjust for heat)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Accompaniments
- 1 loaf Baguette or Ciabatta (sliced into thick rounds)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare your grill for two-zone cooking. If using charcoal, pile the hot coals to one side to create a high-heat zone and a cool-down zone. Aim for a medium-low heat (about 300°F/150°C) over the indirect side.
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2
Remove the morcilla from the refrigerator at least 20 minutes before grilling to take the chill off. This ensures the center warms through without the casing bursting.
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3
While the grill heats, prepare the chimichurri. In a small bowl, whisk together the minced garlic, parsley, oregano, and chili flakes.
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4
Slowly stir in the red wine vinegar, followed by the olive oil. Season with salt and pepper. Let the sauce sit at room temperature to allow the flavors to marry.
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5
Inspect the morcilla casings. If they feel very dry, lightly rub them with a tiny amount of lard or oil to prevent them from sticking to the grill grates.
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6
Place the morcillas on the cooler side of the grill (indirect heat). Close the lid. This 'gentle' start allows the internal fats and blood to liquefy without expanding too rapidly.
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7
Grill the sausages for about 10-12 minutes, turning them carefully with tongs every 4 minutes. Do not use a fork; piercing the casing will cause the filling to leak out.
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8
Once the sausages feel firm to the touch and the skin looks tight, move them to the direct heat zone (over the coals).
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9
Sear for 2-3 minutes per side until the skin is slightly charred and crisp. Watch for flare-ups, as the fat content is high.
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10
While the morcilla finishes, place the bread slices on the grill grates until toasted and marked with char lines.
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11
Remove the morcillas from the grill and let them rest on a cutting board for 3 minutes. This allows the molten interior to set slightly so it doesn't run when sliced.
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12
Slice the morcilla into 1-inch thick rounds or serve them whole as an appetizer 'choripán' style.
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13
Spoon a generous amount of chimichurri over the hot sausages and serve immediately with grilled bread and a squeeze of lemon.
💡 Chef's Tips
Never prick the skin of a morcilla; unlike pork sausages, the filling is already cooked and soft, and piercing will result in a messy 'explosion' on your grill. If you can't find Argentine morcilla, Spanish Morcilla de Burgos (with rice) is an excellent substitute. Temperature control is key: if the grill is too hot, the skin will shrink and split before the inside is warm. For a truly authentic touch, serve the morcilla as the 'entrada' (appetizer) while the larger cuts of meat (like flank steak) are still cooking. Always use tongs with a gentle grip to avoid tearing the delicate natural casings.
🍽️ Serving Suggestions
Pair with a robust, tannic Malbec from Mendoza to cut through the richness of the blood sausage. Serve alongside a simple 'Ensalada Criolla' (diced tomato, onion, and bell pepper with vinegar). Spread the warm, soft morcilla directly onto the charred bread like a pâté. Offer a side of pickled red onions to provide a bright, acidic contrast to the deep, earthy flavors. Enjoy as part of a full Parrillada (mixed grill) including chorizo, sweetbreads, and short ribs.