Morcilla de Burgos

Name: Morcilla de Burgos
Cook time: 95 min
Total time: 95 min
Yield: 12 servings
Cuisine: Basque
Ingredients: 750ml Pig's Blood (Fresh); 500g Short-Grain Rice; 4 Large White Onions, finely chopped; 250g Pork Back Fat, finely diced; 2 tbsp Sweet Paprika; 2 tsp Ground Black Pepper; 4 tsp Fine Sea Salt; 2 1/2 meters of Pork Large Intestine (Hog Casing), well cleaned

Morcilla de Burgos is a rustic Spanish blood sausage studded with tender short-grain rice and sweet caramelized onion, seasoned with smoky paprika and black pepper. The result is rich and savory with a pleasant, slightly creamy texture from the rice—perfect sliced and pan-fried until the edges crisp or served warm as part of a tapas spread.

Morcilla de Burgos is a rustic Spanish blood sausage studded with tender short-grain rice and sweet caramelized onion, seasoned wi... Show more

es-pv Traditional Basque Recipe

Health Grade

C · Balanced

Time

1 hr30 min

Price

0,26 €

Calories

378 kcal

low calorie

gluten free

low sugar

comfort food

Method

Soak casing

Rinse the hog casing inside and out under cool running water, then let it soak in a bowl of fresh water for 30 minutes so it becomes supple and easy to fill.

Cook rice

Bring a pot of water to a boil, add the short-grain rice, and simmer until the grains are just tender, about 12 minutes. Stir once or twice so it cooks evenly, but stop before it turns mushy.

Drain rice

Drain the rice well and spread it on a tray or plate in a thin layer. Let it steam off and cool for 10 minutes until it is no longer hot.

Chop onions and fat

Peel the large white onions and finely chop them. Trim the pork back fat into tiny dice so it melts smoothly into the filling.

Cook the filling base

Set a wide pan over medium heat and cook the fat, stirring often, until it starts to render. Add the onions and keep cooking until they are soft, translucent, and just lightly golden, about 12 minutes, then scrape the mixture into a shallow bowl.

Cool the base

Spread the rice and onion-fat mixture out in a shallow bowl or tray and let it cool for at least 10 minutes, until it feels just warm to the touch.

Mix the filling

In a large bowl, combine the cooled rice and onion-fat mixture with the fresh pig's blood, sweet paprika, ground black pepper, and fine sea salt. Stir gently but thoroughly until everything is evenly dark, glossy, and thick enough to mound on a spoon.

Stuff the casings

Fit a sausage stuffer with a wide tube and slide on the prepared casing. Fill it loosely with the mixture, twist it into short links as you go, tie the ends securely, and prick away any air pockets with a clean pin.

Poach sausages

Bring a large pot of water to a bare simmer and lower in the links. Poach gently until the sausages feel firm and the filling is set, 20 minutes. Keep the water below a boil so the casings stay intact.

Rest and serve

Lift the sausages out carefully with a slotted spoon and drain them on a rack. Let them rest for 10 minutes before slicing so the filling firms up, then serve warm.