📝 About This Recipe
Deep from the heart of the Alentejo and Ribatejo regions, Morcela de Sangue is a masterpiece of Portuguese charcuterie that balances the richness of pork blood with aromatic spices and creamy fat. This traditional blood sausage is prized for its velvety texture and a warm, earthy flavor profile dominated by cumin and cloves. Whether grilled until the casing snaps or simmered in a rustic cozido, it represents the ultimate expression of Portugal's 'nose-to-tail' culinary heritage.
🥗 Ingredients
The Base
- 1 liter Fresh pork blood (strained and mixed with a tablespoon of vinegar to prevent clotting)
- 500 grams Pork back fat (toucinho) (finely diced into 5mm cubes)
- 300 grams Day-old crusty bread (Pão Alentejano) (torn into very small pieces)
Aromatics and Seasoning
- 2 large Onions (very finely minced)
- 6 pieces Garlic cloves (mashed into a paste)
- 2 tablespoons Lard (for sautéing)
- 1/2 cup Dry white wine (high quality)
- 2 tablespoons Coarse sea salt (adjust to taste)
- 1 tablespoon Ground cumin (the signature spice of Morcela)
- 1 tablespoon Sweet paprika (Colorau) (for depth)
- 1/2 teaspoon Ground cloves (use sparingly for warmth)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 cup Fresh parsley (finely chopped)
Casings
- 3-4 meters Natural pork intestines (cleaned and soaked in lemon water)
- 1 roll Cotton kitchen twine (for tying)
👨🍳 Instructions
-
1
Prepare the casings by rinsing them thoroughly under cold running water, allowing water to flow through the inside. Soak them in a bowl of water with lemon slices for at least 30 minutes to neutralize odors.
-
2
In a large skillet, melt the lard over medium-low heat. Add the minced onions and cook slowly until translucent and soft, but not browned. Add the garlic paste and cook for another 2 minutes.
-
3
Stir in the diced pork back fat (toucinho) into the onion mixture. Cook for 5-8 minutes until the fat begins to render slightly and turns translucent.
-
4
In a very large mixing bowl, combine the torn bread pieces with the white wine and the sautéed onion/fat mixture. Mix well so the bread absorbs the fats and flavors.
-
5
Slowly pour the strained pork blood over the bread mixture. Use your hands or a large wooden spoon to incorporate until the bread is fully saturated and the mixture is thick and dark.
-
6
Add the salt, cumin, paprika, cloves, black pepper, and chopped parsley. Mix thoroughly for several minutes to ensure the spices are evenly distributed.
-
7
Take a small spoonful of the mixture and fry it in a pan to taste for seasoning. Adjust salt or cumin if necessary before stuffing.
-
8
Using a sausage stuffer or a wide funnel, slide the casing onto the nozzle. Tie a knot at the end of the casing with kitchen twine.
-
9
Stuff the casings loosely. Do not overfill, as the mixture expands when cooking; leave enough room so the sausage feels soft. Tie off into 15-20cm links using the twine.
-
10
Bring a very large pot of water to a gentle simmer (about 85°C/185°F). Do not let the water reach a rolling boil, or the casings will burst.
-
11
Carefully lower the sausages into the water. As they heat up, use a fine needle to prick any visible air bubbles that rise to the surface of the casing.
-
12
Poach the morcelas for 45-60 minutes. They are done when they feel firm to the touch and no red liquid emerges when pricked.
-
13
Remove the sausages from the pot and plunge them briefly into an ice bath to stop the cooking, then hang them in a cool, dry place for 24 hours to set and dry the skin.
💡 Chef's Tips
Always use a needle to prick air bubbles during the poaching process to prevent the sausages from exploding. Never boil the water aggressively; a gentle 'shiver' in the water is perfect for a silky texture. If you prefer a firmer morcela, add a half cup of cooked rice to the mixture (Morcela de Arroz style). Ensure the pork fat is chilled when dicing to get those perfect, distinct white cubes in the finished slice. If fresh blood is unavailable, some specialty butchers sell frozen blood; ensure it is completely thawed and strained before use.
🍽️ Serving Suggestions
Slice into thick rounds and pan-fry in a little olive oil until the edges are crispy; serve with pineapple chunks (Azorean style). Serve as a star component of 'Cozido à Portuguesa' alongside boiled cabbage, potatoes, and carrots. Pair with a robust, tannic red wine from the Douro or Alentejo region to cut through the richness. Spread the warm, soft filling onto toasted rustic bread for an incredible 'petisco' (appetizer). Accompany with a side of caramelized onions and tart apple purée to balance the earthy spices.