- Traditional recipe from Asturias
- U.S. made
- Try it grilled or with eggs - fantastic!
- Size - 16 oz/453 g - 4 Links
Morcilla black (blood) sausage is used in virtually every Spanish kitchen. This rice version is especially popular in the vicinity of Burgos and Madrid.
It is an essential ingredient for cocidos and most other stews, but you can also slice and fry it, or cook it on your outdoor grill. Each package contains four 1 inch-thick sausages.
This particular sausage 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.
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, cooked rice, onions, beef blood, salt, paprika, garlic and spices.
Serving size 2oz. Servings per container 8. Calories 130. From fat 90. Total fat 4g (15%), Saturated fat 4g (19%), Cholesterol 20mg (7%), Sodium 340mg (14%), Total carbohydrate 6g (2%), Dietary fiber 0g (0%), sugars 0f and protein 4g. Vitamin A 2%. Beta Carotene 2%, Vitamin C 0%, Calcium 4%, Iron 6%. * Percent Daily Values are based on a 2,000 calorie diet.
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Customer ReviewsAverage rating from 18 reviews Write a review
"Perfect flavor for those who remember what these tasted like when they lived in Spain."
EC - Blacksburg, VA - Dec 14, 2014
"Very delicious. Does not have the smooth texture of morcillas in Puerto Rico but delicious just the same. "
Mrs. Pearring - Brooklyn, NY - Oct 19, 2014
"We received these in a gift basket and came back to order more! Wonderful taste; easy to make for fabulous weekday dinner."
KTM - TALLAHASSEE, FL - Jul 8, 2014
"This is no ordinary sausage. It is such a good complement to dinner - somewhere between a meat and a starch. It is best cooked - and even charred a bit - over the grill. "
peter kesser - memphis, TN - Apr 13, 2014
"The morcilla arrived packed in cold paks and ready for eating. It is delicious."
Ines Peek - Selden, NY - Jun 10, 2013
"Family did not care for this. It may be because I pan fried it."
Maria Posadas - Lindenhurst, NY - Jan 23, 2013
"Best thing ever!!!"
Cristina - Ashburn, Virginia - Jan 6, 2013
"Very good! Everyone loved it."
James - Mar 19, 2012
"Very similar to the black pudding we used to get in the UK. Outstanding product."
Neil Rattrie - Jan 2, 2012
"So delicious in bean soup!!!"
Erin - Jan 1, 2012
"Deliciosa it reminded me of the ones my mother used to make in Dominican Republic. "
sergio - Aug 19, 2011
"Convenient size packaging. Freeze and thaw well for long term storage. Delicious"
Kate - Mar 3, 2011
"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!"
Manel - Dec 6, 2010
"iExcelentes! I've always preferred the rice."
Robert Coane - Jul 20, 2010
"(THE BEST I HAVE TASTED YET)"
michael r simon - Jun 21, 2010
"As good as it was in Argentina & Chile! Muy Fantastico!"
CG - May 9, 2010
"The spices are so balanced - just perfect! "
Hannelore Vonier - Mar 4, 2010
"SON LOMEJOR LAS DOS.LA DE ARROS I SEBOLLA...."
Tomas R Garcia - Dec 28, 2009