📝 About This Recipe
A rich, savory staple of Spanish tapas culture, this Morcilla de Cebolla is a masterpiece of balance between earthy pig's blood and sweet, caramelized onions. Infused with aromatic pimentón and warm spices, it offers a velvety texture that melts in the mouth while providing a deep, rustic flavor profile. This traditional recipe yields a versatile sausage that is as delicious grilled as it is crumbled into hearty stews.
🥗 Ingredients
The Base
- 1 liter Fresh pig's blood (strained to remove clots)
- 500 grams Pork back fat (finely diced into 1/4 inch cubes)
- 1.5 kg Yellow onions (finely minced)
- 2 tablespoons Lard (for sautéing)
Grains and Binding
- 200 grams Short-grain white rice (parboiled for 8 minutes and drained)
Seasoning and Spices
- 2 tablespoons Fine sea salt
- 2 tablespoons Sweet Spanish Pimentón (use Pimentón de la Vera for smokiness)
- 1 teaspoon Ground black pepper
- 1/2 teaspoon Ground cloves
- 1 tablespoon Dried oregano (crushed)
- 1/4 teaspoon Ground cinnamon (adds a subtle warmth)
Casings
- 3 meters Natural hog casings (cleaned and soaked in warm water with a splash of vinegar)
👨🍳 Instructions
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1
In a large heavy-bottomed pan, melt the lard over medium-low heat. Add the minced onions and cook slowly for 40-50 minutes, stirring occasionally, until they are soft, translucent, and sweet, but not browned.
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2
While the onions cook, parboil the rice in salted water for exactly 8 minutes. Drain thoroughly and set aside to cool.
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3
In a large mixing bowl, combine the finely diced pork back fat with the salt, pimentón, black pepper, cloves, oregano, and cinnamon. Mix well to ensure the fat is evenly coated in spices.
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4
Add the cooked onions and parboiled rice to the spiced fat mixture. Stir until fully integrated and allow the mixture to cool to room temperature.
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5
Slowly pour the strained pig's blood into the bowl. Use a large spoon or your hands to mix gently but thoroughly until the mixture is uniform in color and texture.
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6
Prepare your sausage stuffer or a wide-mouth funnel. Slide the soaked hog casing onto the nozzle, leaving a few inches hanging off the end.
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7
Stuff the casings loosely. It is critical not to overfill them, as the rice will expand during the poaching process. You should be able to flatten the sausage slightly with your finger.
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8
Tie the sausage into 4-5 inch links using butcher's twine. Twist each link several times to ensure a secure seal.
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9
Using a sterile thin needle, prick each link 4-5 times. This allows air to escape and prevents the casings from bursting during cooking.
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10
Bring a large pot of water to a very gentle simmer (ideally 80°C or 175°F). Do not let the water reach a rolling boil.
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11
Carefully lower the sausages into the water. Poach them for 35-40 minutes. If any links float, gently prick them again to release trapped air.
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12
Remove the sausages with a slotted spoon and immediately plunge them into an ice-water bath for 5 minutes to stop the cooking process.
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13
Pat the sausages dry and hang them in a cool, dry place for 2 hours, or refrigerate uncovered overnight. This sets the texture and deepens the flavor before final preparation.
💡 Chef's Tips
Always prick the casings with a needle before poaching to prevent the pressure of expanding rice from bursting the skin. Never let the poaching water reach a full boil; a gentle simmer is essential for a smooth, non-grainy texture. If you cannot find fresh blood, high-quality blood powder can be reconstituted with water, though fresh is preferred for authenticity. Ensure the onion and fat mixture is completely cooled before adding the blood to prevent the blood from 'scrambling' prematurely. For the best results, let the finished sausages rest in the fridge for 24 hours before frying or grilling to allow the spices to meld.
🍽️ Serving Suggestions
Slice into 1-inch rounds and pan-fry in olive oil until the surfaces are crispy and caramelized. Serve on toasted baguette slices topped with a roasted piquillo pepper for a classic Spanish tapa. Pair with a glass of bold, oaky Rioja or a dry Spanish cider to balance the richness of the fat. Serve alongside a fried egg and crusty bread for a traditional 'plato combinado' breakfast. Crumble the morcilla into a white bean and kale stew to add an incredible depth of earthy flavor.