📝 About This Recipe
Hailing from the medieval heart of Spain, Morcilla de Burgos is an extraordinary blood sausage that swaps heavy fats for the earthy, satisfying texture of Bomba rice and sweet Horcal onions. This recipe captures the essence of the Meseta, offering a complex profile of smoky pimentón, warm cloves, and a rich, savory depth that is uniquely Spanish. Whether served pan-fried until crisp or simmered in a hearty stew, it remains one of Spain's most beloved culinary treasures.
🥗 Ingredients
The Base Aromatics
- 1.5 kg Horcal or Yellow Onions (finely minced)
- 250 grams Lard (Manteca de Cerdo) (high quality, rendered)
- 4 pieces Garlic Cloves (mashed into a paste)
The Grains and Blood
- 500 grams Bomba or Bahía Rice (short-grain, uncooked)
- 1 liter Fresh Pig's Blood (strained and kept at room temperature)
- 3-4 meters Natural Hog Casings (cleaned and soaked in vinegar water)
The Signature Spice Blend
- 35 grams Fine Sea Salt (adjust to taste)
- 2 tablespoons Pimentón de la Vera (Sweet) (Spanish smoked paprika)
- 1 teaspoon Pimentón de la Vera (Spicy) (optional for a kick)
- 1 tablespoon Black Pepper (freshly ground)
- 1/2 teaspoon Ground Cloves (essential for authenticity)
- 1 teaspoon Dried Oregano (rubbed between palms)
👨🍳 Instructions
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1
Begin by sautéing the finely minced onions in the lard over very low heat in a large heavy-bottomed pot. This 'pochar' process should take about 30-40 minutes until the onions are translucent and completely soft, but not browned.
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2
While the onions cook, rinse the rice under cold water to remove excess surface starch. Drain thoroughly.
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3
Add the garlic paste to the onions and cook for another 2 minutes until fragrant.
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4
Stir in the uncooked rice, mixing it well with the onions and lard so every grain is coated. Toast the rice for 3-5 minutes.
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5
Remove the pot from the heat. Stir in the salt, both types of pimentón, black pepper, cloves, and oregano. The residual heat will wake up the oils in the spices.
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6
Slowly pour the strained pig's blood into the rice and onion mixture. Stir continuously with a wooden spoon until the mixture is a uniform, dark glossy color.
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7
Prepare your casings. Using a funnel or a sausage stuffer, fill the casings with the mixture. Crucially, only fill them about 60-70% full; the rice will expand significantly during cooking.
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8
Tie the ends with kitchen twine to form individual links of about 15-20cm in length.
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9
Bring a very large pot of water to a gentle simmer (around 80-90°C). Do not let it reach a rolling boil, as this will burst the casings.
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10
Carefully submerge the sausages. As they cook, use a thin needle to prick any air bubbles that rise to the surface of the casing.
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11
Poach the morcillas for approximately 45-60 minutes. They are done when they feel firm to the touch and a needle inserted comes out clean.
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12
Remove the sausages carefully and lay them on a cooling rack. Let them air dry and firm up for at least 4 hours, or ideally overnight in the refrigerator.
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13
To serve, slice the morcilla into 2cm thick rounds. Pan-fry in a little olive oil over medium-high heat for 2 minutes per side until the edges are crispy and the center is hot.
💡 Chef's Tips
Always use 'Horcal' onions if available, as they have a lower water content and higher sugar, which is secret to the texture. Never overfill the casings; the rice is uncooked and will double in size, which can cause the sausage to explode during poaching. Use a toothpick or sterilized needle to prick the sausages frequently during the first 10 minutes of boiling to release internal pressure. If you cannot find fresh blood, some specialty butchers sell frozen blood—ensure it is completely thawed and strained before use. For the best crust, ensure the pan is very hot before adding the slices and do not crowd the pan.
🍽️ Serving Suggestions
Serve alongside roasted red piquillo peppers for a sweet and smoky contrast. Pair with a glass of robust Ribera del Duero red wine to cut through the richness of the lard. Top a slice of crusty baguette with a fried morcilla round and a fried quail egg for an authentic 'cojonudo' tapas. Serve as part of a 'Plato Combinado' with fried potatoes and grilled chorizo. Add crumbled leftovers to a lentil or white bean stew for an incredible depth of flavor.