Morcilla: How to make Blood Sausage Puerto Rican Morcilla

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Olive oil reduces saturated fat while maintaining moisture.

pork blood

🥗Healthier: beet juice

💰Cheaper: beef blood

Beet juice provides color and some earthiness.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity and brightness.

Prepare natural hog casings by rinsing and soaking in water.

Bring water to a boil and add medium grain rice, stirring.

Add salt and oil to the rice and continue cooking until water reduces by two-thirds.

Cover and cook rice for about 15 minutes until tender, then set aside.

Chop fresh cilantro and set aside.

Strip fresh oregano from stems and chop finely, mixing with salt and oil to create a paste.

Grind peppercorns and chilies to a fine powder and set aside.

Grind pork fat and set aside.

Mix cooked rice with fresh cilantro puree, black pepper, garlic paste, and optional crushed chilies to taste.

Taste the mixture for seasoning before proceeding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary