3 Packages of Argentinian Style Morcilla Black Sausage with Onions

3 Packages of Argentinian Style Morcilla Black Sausage with Onions

3 Pounds - U.S. Made

$26.95 l-cz-04-3
  • Unique Argentinian style
  • Grill until crispy
  • Great in stews
  • USDA Inspected
  • Size - 3 x 1 lb/460 g - 4 links per package

Cooked until crispy on the grill, this Argentinian black sausage is a special treat - rich and full of flavor. Morcilla is a traditional component of 'asado' - an Argentinian barbeque. Serve it along side chorizo for a special treat.

Grill or fry these Argentinian style sausages until crisp and they're ready to eat. Because of their unique, seasoned flavor, they need no sauce. Try them on a 'morcipan' sandwich using a baguette or crusty roll. They are also great with scrambled eggs, and can be served as a special breakfast sausage.

U.S. made.


Cured pork skin (cured with a solution of water, corn syrup solids, sodium phosphates, sodium erythorbate, sodium nitrite), beef blood, onion, sodium lactate, wheat flour, salt, sodium (d)acetate, spices.

Nutritional Information

Serving size, 1 link (114g). Servings per container 4. Calories 430, calories from fat 340. Total fat 38g (58%), sat. fat 11g (56%), cholesterol 70mg (24%), sodium 760mg (32%), total carbs 9g (3%), fiber 0%, sugars 0g, protein 14g. Vitamin A 0%, Vitamin C 0%, calcium 2%, iron 15%. * Percent Daily Values are based on a 2,000 calorie diet.

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Customer Reviews

Average rating from 6 reviews Write a review
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    "Super fresh and deliciosas!!!"

    SILVIA ALVARADO - CARMEL, IN - Mar 17, 2013

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    "excellent sausage, just like being in Argentina!"

    Barbara Vodvarka - Hartly, Delaware - Jan 6, 2013

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    "Flavor is spot on. However, too moist, and the casing is too thin. The morcillas ruptured when cooked. "

    Dan - Ft. Stockton, Texas - Sep 15, 2012

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    "They are more palatable than the black sausage. These Argentinian style sausages are too firm w/ meat, not a traditional blood w/lots of onions, also needs a few small pieces of pork fat for flavor added inside and a little cinnamon. Get rid of the pieces of rind in the sausage. Do not add paprika for red color, blood sausage is not red inside, it turns brownish naturally when boiled after being put into a casing. "

    OK - Mar 9, 2011

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    "LOVE IT! The Authentic Argentinean Morcilla! Will definitely keep buying it."

    George - May 14, 2010

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    Tomas R Garcia - Nov 24, 2009

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