- 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.
Average Customer Rating: 4.5 out of 5 based on 19 reviews
Add a Review
Ines Peek - Selden, NY
"The morcilla arrived packed in cold paks and ready for eating. It is delicious."
consolacion smith - stevens, PA
tony brooks - montgomery village
Nieves Romero-Diaz - South Hadley, MA
Maria Posadas - Lindenhurst, NY
"Family did not care for this. It may be because I pan fried it."
Cristina - Ashburn, Virginia
"Best thing ever!!!"
"Very good! Everyone loved it."
"Very similar to the black pudding we used to get in the UK. Outstanding product."
"So delicious in bean soup!!!"
"Deliciosa it reminded me of the ones my mother used to make in Dominican Republic. "
"Convenient size packaging. Freeze and thaw well for long term storage. Delicious"
"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!"
"iExcelentes! I've always preferred the rice."
michael r simon
"(THE BEST I HAVE TASTED YET)"
"As good as it was in Argentina & Chile! Muy Fantastico!"
"The spices are so balanced - just perfect!
Tomas R Garcia
"SON LOMEJOR LAS DOS.LA DE ARROS I SEBOLLA...."