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 ingredients of morcilla may not sound tasty, but their combination is! The process typically begins with a base of pig’s blood, mixed with ingredients such as onions, fat, and spices. This mixture is then stuffed into a casing, often made from the pig’s intestine or synthetic materials, and finally grilled in the Argentine parrilla.
The result? A savory sausage with a distinctive dark color and rich taste, ready to be enjoyed alone or with bread, just like choripan.
Morcilla and chorizo are both sausages meant to be grilled in Argentine asado, each offering a unique flavor. This happens because, while morcilla is primarily made from pig’s blood, chorizo is prepared with ground pork and beef seasoned 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:
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: bbrush 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.
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!
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:
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.
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Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"