Ever seen a picture of an Argentine asado and wondered what that black thing that looks like a sausage is? Today, I’ll be presenting you with morcilla, also known as black pudding. Very similar to chorizo and very different at the same time, it’s a big part of asados and Argentine culture. Keep on reading to learn more!
The combination of ingredients might not look the most appetizing; however, it does taste incredible when combined together. This blood sausage is prepared using pig’s blood, minced onions, lard, and a variety of spices which make it quite interesting to say the least.
These ingredients are mixed together and then encased in either pig intestines or synthetic casings by butchers or home chefs. After this, the final step to the preparation is grilling it on the Argentine parrilla.
What is taken out of the grill is a dark and delicious sausage that is jam-packed with flavor. It is very rich and has a deep flavor that is smooth but slightly crunchy, and it can either be enjoyed by itself or used as an accompaniment with choripan.
In Argentine asado both morcilla and chorizo are primarily sausages that are meant to be grilled, but they each have distinct flavors. This happens mainly because morcilla consists of pig’s blood while chorizo is prepared with the minced meat of beef and pork flavored with paprika, garlic and other spices.
This means that they have distinct tastes and textures. Morcilla has an earthy flavor and soft texture, which contrasts with the spiciness and firmness of chorizo.
Grilling morcilla to perfection requires attention to detail and a few key techniques I’m sharing with you below:
For the best results, ensure using a heavy-bottomed pan and cast iron skillets, adding some olive oil, and setting the heat to low.
Normally this takes about 10-12 minutes, and the cooking time depends on how thick the sausage is. If you like a gentler method, simmer morcilla in a shallow pan of water or broth: this will help keep the casing from becoming too tough.
Grilling morcilla to perfection requires attention to detail and a few key techniques I’m sharing with you below:
Start by choosing high-quality morcilla from a reputable source. Look for fresh morcilla with a bright color and firm texture. Before grilling, allow the morcilla to come to room temperature for even cooking throughout the sausage.
Preheat your grill to medium heat (around 350-400°F or 175-200°C) and a pro tip: brush the grates with oil to prevent sticking and ensure easy flipping. I also recommend that you grill your morcilla indirectly (that is, without putting it directly above the embers), as this softer heat will cook the meat slowly, ideal for thicker sausages.
Beware of overcooking your morcilla. If you overcook it or get too aggressive with the heat, the outer casing will burst and leave quite a mess for you to clear up! To avoid this, cook it gently over medium heat, turning it occasionally for even cooking. This way, you’ll achieve a perfectly tender texture without losing any of its flavorful filling.
Place the morcilla on the preheated grill and cook for 10-12 minutes per side, rotating occasionally. You’ll realize it’s done because the casings will be evenly browned. You can also use a meat thermometer, ensuring it has at least 160°F (71°C) for food safety.
Different from what happens with chorizos, morcillas are generally sliced open long ways, and the ingredients scooped out and often put on bread. Some people prefer to eat it while it’s cold, like a salamín.
But if you’ll eat it while it’s still hot, consider that your grilled morcilla will pair well with many accompaniments, such as crusty bread, grilled vegetables, or a simple salad. You can also get creative and experiment with different marinades, such as a simple drizzle of olive oil, a sprinkle of fresh herbs, or some chimichurri.
Morcilla has a unique taste I can describe as earthy, as the primary flavor comes from the pig’s blood used in its preparation which has a metallic undertone. However, this is balanced by other ingredients such as onions, fat, and spices.
Of course, this taste will depend on the type of morcilla you’re eating, as there are many regional varieties. Let me expand on this below:
Morcilla has a unique taste I can describe as earthy, as the primary flavor comes from the pig’s blood used in its preparation which has a metallic undertone. However, this is balanced by other ingredients such as onions, fat, and spices.
Of course, this taste will depend on the type of morcilla you’re eating, as there are many regional varieties. Let me expand on this below:
Across different traditions, Morcilla (which is also called blood sausage) is original because of the way it is prepared and the ingredients used. Even though the preparation steps are different across different regions, the core idea behind the morcilla remains the same. Let’s highlight and address the different types of morcilla and the specialties in them.
This variety of morcilla, obviously 😄, uses rice as a filler and has a more tender texture compared to other varieties. Morcilla de Arroz is popular in regions like Castile and León and even Portugal. It is often used in hearty stews or served pan-fried, highlighting its creamy texture and mild flavor. Its versatility makes it a staple in traditional Spanish cooking, perfect for comforting, rustic dishes.
The onion morcilla variety found mostly in Asturias and Basque Country is somewhat sweeter and cut into slices to be enjoyed cold with drinks as a tapa.. The flavor comes with the sweetness of onions contrasting with the savory elements of the sausage. It is a special pairing with local cheeses, artisanal bread, and cider, making it a must-try for anyone exploring northern Spain’s gastronomy world.
The one consumed in Argentine cuisine, this is a mixture of pork and beef seasoned with garlic, paprika, and other myriad spices. Usually grilled over an open flame as part of an asado (Argentine barbecue), it is beloved for its bold, smoky flavor. Besides being a staple dish for traditional festivity gatherings, Morcilla Criolla is an emblem of Argentina’s fascination with rich, hearty flavors.
This type of morcilla is a smaller, bite-sized variety cherished for its delicate form and intense flavor. It is often served as a gourmet appetizer and is widely accepted during events or celebrations of importance. Given its tiny compact size, creative uses for it may include topping with caramelized onions or pairing it with a tangy sauce. For its size, it packs a punch of flavor, guaranteed to please.
Finding authentic morcilla in the USA is easier than you might think, thanks to specialty butchers and online stores. Many Latin American and Spanish markets carry different varieties, while some websites deliver straight to your door. For example, Campo Meat offers high-quality Argentine-style blood sausage that captures the authentic flavors of a traditional asado. You can also explore local butcher shops or gourmet grocery stores specializing in international foods. Whether you’re after Morcilla de Arroz or Morcilla Criolla, there’s a supplier to meet your needs!
Whichever morcilla you prefer, you won’t regret it. Next time you gather with friends and family for your next barbecue, consider incorporating morcilla into your Argentine parrilla. Whether served alongside vacío, choripanes, or grilled vegetables, morcilla will certainly elevate your experience and make it much more unique.
1. Is morcilla safe to eat for everyone?
Some morcilla can be cooked correctly, and most people will get away with eating it, even though the ingredients include more blood and fat, it is not a food suitable for those with specific dietary limitations and certain illnesses. Pregnant women or people with an underdeveloped immune system must consult the doctor before having one.
2. Can you eat morcilla cold?
Yes, some forms of morcilla, such as Morcilla de Cebolla or Morcilla Bombón, can actually be enjoyed chilled as a tapa or appetizer. However, many prefer it by grilling or frying, as the flavor and texture get even better that way.
3. How should I store leftover morcilla?
Once cooked, leftover morcilla may be tightly wrapped in plastic wrap or placed in an airtight container and put in a refrigerator. In a fridge, it usually lasts for about 2-3 days. For longer storage, freezing allows it to remain fresh for around three months.
4. What wine pairs best with morcilla?
Morcilla is bound to go well with a few red wines, such as Malbec or Tempranillo, as their flavor would complement the strong, earthy flavor of the sausage. For something light, a nice, crisp cider tends to work well; especially with those sweeter versions of Morcilla de Cebolla.
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