Asturian-style Morcilla de Burgos

Ingredients

In this adaptation, the original Morcilla de Burgos recipe is modified to reflect the flavors and ingredients of Asturian cuisine. The traditional Spanish blood sausage is enhanced with the addition of Asturian spices and local ingredients, giving it a distinct taste that is unique to the region. We alse have the original recipe for Morcilla de Burgos, so you can check it out.

• 500g (1.1 lb) pork blood 500g (1.1 lb) pork blood
• 200g (7 oz) rice 200g (7 oz) rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Natural casings for sausage stuffing Natural casings for sausage stuffing
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the pork blood, rice, chopped onion, minced garlic, sweet paprika, ground cinnamon, ground cloves, ground nutmeg, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Prepare the natural casings for stuffing by rinsing them thoroughly under cold water and soaking them in water for about 30 minutes.
3. 3.
   Using a sausage stuffer or a piping bag, fill the casings with the blood and rice mixture. Tie off the ends of the sausages with kitchen twine.
4. 4.
   In a large frying pan, heat olive oil over medium heat. Add the sausages and cook for about 10 minutes, turning occasionally, until they are browned and cooked through.
5. 5.
   Once cooked, remove the sausages from the pan and let them rest for a few minutes before serving.
6. 6.
   Slice the Asturian-style Morcilla de Burgos into rounds and serve warm.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Natural casings — Soak the casings in water to soften them before stuffing. Handle them carefully to avoid tearing.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the mixture.
• Serve the Asturian-style Morcilla de Burgos with crusty bread and a glass of Asturian cider for an authentic experience.
• If you don't have access to natural casings, you can shape the mixture into patties and pan-fry them instead.

Serving advice

Serve the sliced Asturian-style Morcilla de Burgos as a tapa or as part of a larger meal. It pairs well with roasted vegetables, sautéed greens, or a fresh salad.

Presentation advice

Arrange the sliced Asturian-style Morcilla de Burgos on a platter, garnished with fresh herbs such as parsley or chives. Serve with a drizzle of olive oil for an elegant touch.