📝 About This Recipe
A rustic treasure from the Ribatejo and Estremadura regions of Portugal, Morcela de Arroz is a masterclass in traditional charcuterie. This savory sausage combines the rich depth of pork blood with the delicate texture of Carolino rice, scented with aromatic cumin and warm cloves. It is a soul-warming 'enchido' that represents the heart of Portuguese country cooking, offering a unique balance of earthiness and spice.
🥗 Ingredients
The Base
- 1 liter Fresh pork blood (strained and mixed with a tablespoon of vinegar to prevent clotting)
- 500 grams Carolino rice (unprocessed short-grain Portuguese rice)
- 300 grams Pork back fat (toucinho) (finely diced into tiny cubes)
- 200 grams Pork shoulder or scraps (minced very finely)
Aromatics and Spices
- 2 pieces Large onions (very finely minced)
- 4 pieces Garlic cloves (mashed into a paste)
- 1 tablespoon Ground cumin (essential for the authentic flavor profile)
- 1/2 teaspoon Ground cloves
- 1 teaspoon Sweet paprika
- 2 tablespoons Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 cup Fresh parsley (finely chopped)
Preparation and Casing
- 2-3 meters Hog casings (thoroughly cleaned and soaked in lemon water)
- 1 roll Cotton kitchen twine (for tying the ends)
- 2 liters Water or light meat broth (for poaching)
👨🍳 Instructions
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1
Prepare the casings by rinsing them thoroughly under cold running water, ensuring water flows through the inside. Soak them in a bowl of water with lemon slices for at least 30 minutes to neutralize any odors.
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2
In a large heavy-bottomed pot, lightly sauté the finely diced pork back fat over medium-low heat until it begins to render its grease. Add the minced onions and cook until soft and translucent, but not browned.
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3
Add the minced pork shoulder and garlic paste to the pot. Stir frequently for 5-7 minutes until the meat is cooked through. Remove from heat and let it cool slightly.
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4
In a very large mixing bowl, combine the par-cooked meat and onion mixture with the raw Carolino rice. Mix thoroughly to ensure the rice is coated in the rendered fat.
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5
Season the mixture with salt, black pepper, cumin, ground cloves, paprika, and chopped parsley. The cumin and cloves are the signature spices of a true Morcela de Arroz, so do not skip them.
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6
Slowly pour the strained pork blood into the rice and meat mixture. Stir gently but thoroughly with a wooden spoon until the color is uniform and the rice is completely submerged.
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7
Using a sausage funnel, start stuffing the hog casings. Slide the casing onto the funnel nozzle, leaving a few inches at the end to tie a knot with the kitchen twine.
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8
Fill the casings loosely. This is critical: the rice will expand significantly during cooking. If you pack them too tight, the sausages will burst. Aim for about 60-70% capacity.
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9
Tie off the sausages into links of about 15-20 centimeters (6-8 inches) using the kitchen twine, ensuring each knot is secure.
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10
Bring a large pot of water (or broth) to a very gentle simmer (about 85-90°C/185-195°F). Do not let the water reach a rolling boil.
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11
Carefully submerge the sausages in the simmering water. As soon as they hit the water, use a fine needle or a toothpick to prick each sausage 3-4 times. This releases internal pressure and prevents bursting.
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12
Poach the morcelas for approximately 60 to 70 minutes. You will know they are done when they feel firm to the touch and the rice inside is tender.
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13
Remove the sausages carefully and hang them to dry and cool in a well-ventilated area for at least 2 hours before consuming or refrigerating.
💡 Chef's Tips
Never boil the sausages vigorously; a gentle simmer is the secret to a smooth texture without the casing breaking. Always use a needle to prick the casings during the first 5 minutes of poaching to release steam. If you cannot find Carolino rice, Arborio is the best substitute due to its high starch content which binds the sausage. Ensure the blood is fresh and always add a touch of vinegar or lemon juice immediately to keep it liquid and smooth. For the best flavor, let the finished sausages rest in the fridge overnight before frying or grilling to allow the spices to mature.
🍽️ Serving Suggestions
Slice the morcela into thick rounds and pan-fry them in a little lard until the edges are crispy. Serve alongside grilled pineapple slices, a classic pairing from the Azores that cuts through the richness of the blood. Include it as a star ingredient in a 'Cozido à Portuguesa' (Portuguese boiled dinner) with cabbage and potatoes. Pair with a robust, high-tannin red wine from the Alentejo or Douro regions to complement the earthy spices. Serve as a 'petisco' (tapa) on toasted crusty bread with a dollop of spicy piri-piri oil.