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Hi folks, last October I went over to Seville Spain for a few days and whilst there I purchased some Morcilla from the local market. I had them for breakfast with smoked bacon and fried eggs and they were very nice indeed !

They were actually made in Asturias - northern Spain and were flavoured with anise. So I was wondering if anyone had a recipe for these puddings or should I just start 'experimenting' to achieve the taste. I was thinking of adding onions,cooked rice and maybe some cooked pork rind as filling, but I'm well open to suggestions !

Thanks in advance.

Morcilla de Arroz, taken from Charcuteria by Jeffrey Weiss. He hasn't called it morcilla de Burgos because that's an IGP name, but it's the same thing.

Weights are % based on the amount of blood

1l pork blood 100%
1kg minced onion 100%
300g pork lard 30%
100g kosher salt 10% (it's intended for a US audience hence the kosher salt.)
1 fresh bay leaf
1kg uncooked bomba rice 100%
4g ground black pepper 0.4%
2g cloves, toasted & ground 0.2%
2g anise seed toasted & ground 0.2%
1g nutmeg 0.1%
10g pimentón dulce 1%
10g pimentón picante 1%

Sweat the onions, bay & 25g salt in the pork lard over a low heat for 40-60 minutes. Onions should be soft but not browned.
Ditch the bay leaf.
Mix the rice & onions & refrigerate overnight.
Mix the remaining ingredients with the rice/ onion mix & mix well
Ladle into skins through a funnel.
Poach to 70ºC
Drain, chill & refrigerate.

There are 6 more morcilla recipes in the book. I'll post pictures of the recipes if that's allowed? (I guess it's not)

Hi Goaty, thanks very much for the recipe. Sounds a good one to try so I'll let you know how I get on. The ones I had in Seville tasted very different from 'normal' black pudding or other Morcilla I've had, but was pleasantly surprised with the anise flavour.

Cheers Ste.

I had that book for Christmas; it's well worth the money.

A mate of mine brought me 'some form' of aged Morcilla among a lot of other goodies from a holiday in Spain; it was probably the worst thing I've ever tasted!

Phil

Hi Phil, wouldn't have thought 'blood sausage' would be used as anything other than a fresh product kept under refrigeration. I don't really fancy a 'cured' one !

Cured/aged, I'm not sure. It was wrinkly and tasted awful though.

Phil