What Is Morcilla?
Morcilla is Spain’s traditional blood sausage, made from pig’s blood, rice or onions, spices, and fat, all encased in natural casing and cooked. While it may sound exotic to some, Morcilla is beloved throughout Spain and is a staple in Spanish homes, tapas bars, and stews.
Each region in Spain has its own variety of Morcilla, and its rich, savory flavor makes it an unforgettable part of Spanish cuisine.
🧂 Main Ingredients
Depending on the region, Morcilla can include:
- Pig’s blood (main ingredient)
- Rice (especially in Morcilla de Burgos)
- Onions (in Morcilla de León or Asturiana)
- Garlic
- Paprika or spices
- Pork fat or suet
- Casing (usually natural intestines)
🏞️ Types of Morcilla in Spain
Spain offers regional variations of Morcilla, each with its own unique taste and texture:
🏰 Morcilla de Burgos
Made with blood, rice, onions, and lard. One of the most famous and widely used in Spanish cuisine.
🧅 Morcilla de León or Asturiana
This version is softer, made with onions instead of rice, and has a more spreadable texture.
🥔 Morcilla de Aragón
Includes potato, making it slightly milder and starchier in flavor.
🫚 Morcilla Dulce (Sweet)
Some Andalusian versions include sugar, cinnamon, and even nuts, making it sweet and spicy.
🍳 How to Cook Morcilla
Morcilla is versatile and can be prepared in several ways:
🔥 Grilled or Pan-Fried
Cut into slices and sear on each side until slightly crispy. Great for tapas or breakfast.
🥘 In Stews (Cocidos)
Often added to traditional Spanish stews like Cocido Madrileño, adding depth and richness.
🥪 In Sandwiches
Sliced Morcilla with peppers or caramelized onions makes a delicious bocadillo.
🍳 With Eggs
Serve fried Morcilla alongside eggs for a hearty Spanish breakfast.
🧀 What to Serve with Morcilla?
- Crusty bread or toasted baguette
- Fried or roasted potatoes
- Padron peppers or roasted red peppers
- Alioli or garlic sauce
- Glass of red wine – Tempranillo or Rioja
🌍 Morcilla vs. Black Pudding
Many compare Morcilla to British black pudding, but there are key differences:
- Texture: Morcilla is often softer or grainier (due to rice/onion).
- Spices: Spanish Morcilla is more heavily spiced, sometimes smoky.
- Usage: Morcilla is more commonly used in hot dishes or tapas, while black pudding is often served at breakfast.
✅ Health Facts
While Morcilla is rich and indulgent, it’s also:
- High in iron and B12
- Protein-rich
- Often naturally gluten-free
Note: It’s also high in fat and sodium—enjoy it in moderation.
📜 Cultural Significance
Morcilla is not just food—it’s culture. In many rural areas, making Morcilla is part of the “matanza” (traditional pig slaughter), a social event passed down through generations.
It’s a dish that reflects regional pride, family tradition, and culinary creativity across Spain.
📝 Easy Morcilla Tapas Recipe
Morcilla con Manzana (Morcilla with Apple)
Ingredients:
- 1 Morcilla (sliced)
- 1 apple (peeled and sliced)
- Olive oil
- Pinch of cinnamon
Instructions:
- Sauté apple slices with a little olive oil and cinnamon until soft.
- Pan-fry Morcilla slices until crispy.
- Serve together on toasted bread as a tapa.
Want to explore more traditional Spanish meats? Try our Salmorejo or Cocido Madrileño recipes for more bold flavors!
📌 Final Thoughts
Morcilla is a must-try dish for anyone exploring authentic Spanish flavors. Whether grilled, fried, or added to stews, it offers a depth of taste that reflects the soul of Spanish cuisine.
So if you’re curious about traditional Spanish dishes, don’t skip Morcilla—it’s more than a sausage, it’s a taste of history.