- U.S. made
- Traditional recipe from Asturias
- Try it grilled or with eggs - fantastic!
- Size - 16 oz/453 g - 4 Links
This particular sausage is made from a recipe typical of Asturias. It is made in the US by a native-born Spaniard. All the seasonings are imported from Spain. Onions and Spanish paprika/pimenton add a distinct flavor.
Morcilla black (blood) sausage with onion is popular throughout Spain. It is fundamental to Spanish cuisine -- used especially in stews or cocidos, but it is an equally tasty appetizer -- either grilled and served with a mixed salad, or sliced and fried as an accompaniment to eggs. You will receive 4 links per package -- each about 1 inch thick.
You may store morcilla in the refrigerator for up to a week, or in the freezer for up to 60 days. Cook to an internal temperature of at least 160 degrees Fahrenheit.
Pork, onions, beef blood, salt, paprika, garlic, sodium nitrite and spices.
Serving size 2oz. Servings per container 8. Calories 240. From fat 180. Total fat 20g (32%), Saturated fat 9g (44%), Cholesterol 70mg (24%), Sodium 680mg (28%), Total carbohydrate 4g (2%), Dietary fiber 0g (0%), sugars 0f and protein 10g. Vitamin A 12%., Vitamin C 0%, Calcium 4%, Iron 30%. * Percent Daily Values are based on a 2,000 calorie diet.
Average Customer Rating: 4.5 out of 5 based on 31 reviews
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Jasmin HOFSTETTER - CAMBRIDGE, MA
JOHN GERE - BROOKLYN, NY
Ross Grove - Eagle River
"Great tasting and an excellent addition to fabada asturiana."
LUIS BELLO-LEON - GERMANTOWN, MD
"This is one of the best morcillas I have ever tasted."
consolacion smith - stevens, PA
Nieves Romero-Diaz - South Hadley, MA
M. Robert Spinola - TEMPLETON, CA
"excellent a lot of my guests were pleasantly surprised."
Benjamin Reed - Clinton
"With a very strong onion taste that complements the rest of the sausage, and with a pleasing texture, this is a great morcilla."
Stephen Kas - Plainfield
Nuria Martinez Lopez - Bronx
Hector Perez - Arlington, VA
Lupeta Mahoney - Big Pine, CA
Liliya Ryan - Swampscott, MA
LIMARIES - Petersburg, VA
"I am originally from Puerto Rico and we eat Morcilla during Christmas time. I tried the product before, and I have to say, it's pretty good. I ordered during the weekend and the package arrived today. I am very pleased. Will buy it again."
Gil Ramos - Arbuckle, California
Manuel - New York, New York
"Exact delicious flavor as in Spain!"
Maria L. Galarza - Pittsburg, California
"Since I was a little girl, my parents introduced me to blood sausage with onions. Since then, I have loved it."
SusanB - Park Ridge, Illinois
"We tried the morcilla sausage with onions for the first time and they are fantastic. Sauteed 1" slices in an iron skillet about 2 minutes per side and then put each slice on a slice of baked Gallega bread - very tasty!"
"Whole family loved these!"
Sad in CA
"I am so disappointed with these. I grew up eating morcilla w/onions and was so looking forward to eating them. These only taste of salt, salt, salt; found no hint of onions, onion flavor or other spices. I honestly gave them to the dogs, even though they were not cheap, there was no way I could force myself to eat them. I will definitely never order this brand again."
"I have mixed feelings about this “morcilla-like” product. I will start by saying it does have a nice mild and aromatic taste, but this is not anything close to a “Morcilla Asturiana”, and these I know very well. This product is made with beef blood, pork snouts, onion, salt, and “spices?”, making it tastes exactly like a “French Boudin Noir”. Although flavorful, it is not a taste I have cravings for, nor would I spend the extra cash for a product I can get from my local butcher.
I truly love “morcillas” from Asturias. These are made with 100% pork blood, 100% fatty salted pork meat cuts, onions, and Spanish paprika (Pimenton), in natural pork casings. The sausages are first boiled in salted water and then dried while being lightly smoked. It is delicious and the best in a fabada, with bread, or by itself.
In conclusion I will say this product is good, but not a “Morcilla Asturiana”, and in my personal opinion not as good as the Austarian concoction. If you are looking for a blood sausage with a taste like that of “Boudin Noir”, then you will be pleased with this product."
Ruben & Linda
"Super delicious!! Very flavorful & tasty."
"Really good Morcilla Sausage, taste like the originals perfect for grilling, tapas and to make Fabada Asturiana! Totally recommended!
To be 100% authentic the blood used for the sausage should be pork blood not beef but apart of that it's an authentic morcilla! You should try it!"
"Can not seem to get enough of this. even though this product is not made in Spain it really does taste like the real thing."
"This is the best blood sausage that I have ever had. Wonderful flavor!"
"I'll slice it up thick, fry until just crispy on both sides (4 minutes with medium heat each side), then papertowel up some of the excess fat, then break open 2 eggs in the same pan, turn off the heat, put the frypan cover on, and let sit about 2 minutes, so the eggs are like sunnyside up & soft. TALK ABOUT FLAVORFUL!!!!!!!!!!
Thanks La Tienda for making those weekend breakfast's meaningfull!"
"good meatiness, but a bit too salty"
"When I was very young, we slaughter pigs
and my grandmother would make fresh home made Morcillas, they were so good,Today I get them from La Tienda they are also good.."
"When fall arrived, my neighbor would make morcillas. I still remember their deep smoky aroma in the air, coupled with the gorgeous color of the autumn leaves. My grandmother would hang them in the unheated room to dry further, before she canned them. The room was by my bedroom. I went to sleep with the fragrance of morcillas in my nose!
The quality of this morcilla is nearly as good as my neighbor's. (The memories of childhood can't be superceded by the present, of course!)
What cocido I've made with this sausage. Thank you, La Tienda, for carrying this great product."