Relleno o Morcilla Blanca, embutido casero de pueblo

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Beef blood is often more accessible and has a different flavor profile.

pork fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats and is widely available.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative with a unique texture.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor without added calories.

Prepare the rice by cooking it until tender and set aside.

Chop onions and garlic finely, then sauté in a skillet over medium heat until translucent.

Mix the sautéed onions and garlic with the cooked rice in a large bowl.

Add pork blood to the rice mixture and stir until well combined.

Incorporate spices and herbs into the mixture, adjusting to taste.

Stuff the mixture into sausage casings, ensuring they are tightly packed.

Tie off the ends of the casings securely to prevent leakage.

Simmer the sausages in water over low heat for 30-40 minutes until firm.

Remove from water and let cool slightly before slicing.

Grill or pan-fry the sausages until crispy on the outside, about 5-7 minutes.

Serve warm with bread or as part of a traditional Galician dish.

Cooking Techniques

Spice Level:

Allergens