- 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.
- Andalusian Vegetable Pot (Puchero Andaluz de Verduras)
- Rice with Beans and Turnips (Arroz con Alubias y Nabos)
- Hot Pot from the Aran Valley (Olla Aranesa)
- Marinated Roast Fillet of Pork Studded with Chorizo (Filete de Cerdo Asado marinado y Salpicado de Chorizo)
- Santander Stew (Guiso de Santander)
- Rice with a Crust (Arroz con Costra)
- Fabada - Asturian Bean Stew (Fabada Asturiana)
- My Grandmother’s Lentil Soup (Sopa de Lentejas)
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Customer ReviewsAverage rating from 30 reviews Write a review
"It's very good, close to the ones i had in Spain"
Tomas Keri - Nashua, NH - May 25, 2015
"Tasted nothing like my mother used to make, who is from Asturias. There was no beef in her morcilla it was simply pork blood, fat and I believe paprika salt and pepper then it was boiled then smoked. When it was cooked in soups it was slit open and the contents distributed throughout the soup. Very disappointed and so were my adult kids who remember abuelas repollo con chorizo y morcilla. "
MARINA LOCHMANN - COLLINSVILLE, IL - May 18, 2015
"This is the first time and loved it. With eggs, nice flavor, well made product."
Richard Moccia - PROVINCETOWN, Massachusetts - Mar 12, 2015
"VERY TASTY...THOUGH MORE DELICATE THAN WE PREFER."
CARL SCIORTINO - HENRICO, Virginia - Jan 4, 2015
"Exceptionally good. Very very well package for the long trip Love it Will always buy again "
Maria Paz Sanchez - Palm Harbor, FL - Dec 16, 2014
"The best morcillas with onions in the US!"
mj Toubes - Lakewood, Colorado - Nov 9, 2014
"Almost as good as I had in Valencia!"
FRANCES Rostocki - southbury, CT - Oct 19, 2014
"I prefer the rice morcilla. Still a good quality product."
Mrs. Pearring - Brooklyn, NY - Oct 19, 2014
"Black sausage is delicious! I cooked mine in olive oil and then rolled it in Beet leaves and made a pink grapefruit vinaigrette to pour over it. They were great and I will order this product again for other recipes. "
Syd - Belleville, MI - Oct 19, 2014
"BUY, BUY this! It's delicious! I actually microwave it, for a wee bit, & the texture is soft like butter, and then, when put on toasty bread, or crackers, everything just melts into your mouth. La Tienda is the best! Ships fast, with plenty of ice packs & dry ice as well. A GREAT company! Cheers all. From NY to all of you. "
Natasha V. - NYC, New York - Aug 3, 2014
"Great tasting and an excellent addition to fabada asturiana."
Ross Grove - Eagle River - Apr 6, 2014
"This is one of the best morcillas I have ever tasted."
LUIS BELLO-LEON - GERMANTOWN, MD - Jun 2, 2013
"excellent a lot of my guests were pleasantly surprised."
M. Robert Spinola - TEMPLETON, CA - Apr 7, 2013
"With a very strong onion taste that complements the rest of the sausage, and with a pleasing texture, this is a great morcilla."
Benjamin Reed - Clinton - Mar 31, 2013
Lupeta Mahoney - Big Pine, CA - Mar 11, 2013
"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."
LIMARIES - Petersburg, VA - Jan 29, 2013
"Exact delicious flavor as in Spain!"
Manuel - New York, New York - Jan 6, 2013
"Since I was a little girl, my parents introduced me to blood sausage with onions. Since then, I have loved it."
Maria L. Galarza - Pittsburg, California - Jan 6, 2013
"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!"
SusanB - Park Ridge, Illinois - Sep 24, 2012
"Whole family loved these!"
N.Klose - Mar 28, 2011
"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."
Sad in CA - Mar 9, 2011
"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."
Victor Anaya-Baez - Dec 24, 2010
"Super delicious!! Very flavorful & tasty."
Ruben & Linda - Dec 6, 2010
"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
"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."
Deborah Wells - Dec 1, 2010
"This is the best blood sausage that I have ever had. Wonderful flavor!"
David Lewis - Sep 5, 2010
"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!"
Eric - Aug 24, 2010
"good meatiness, but a bit too salty"
gerald - May 2, 2010
"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.."
Jose Antonio - Nov 30, 2009
"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."
Hope Hilandera - Sep 23, 2009