Morcilla is a classic Spanish sausage, made from pig’s blood and spices. The two most typical varieties are morcilla de cebolla (onion) and morcilla de arroz, although like all Spanish cuisine, there are regional differences. Morcilla de arroz is generally the type used when frying and it's easy to prepare this authentic Spanish tapa in less than 10 minutes.
Spanish-style blood sausage is available in ethnic grocery stores and via suppliers on the internet. Check links to internet suppliers in the USA in Where can I buy Spanish food?, as well as readers' responses from around the world in Readers Respond: Where do you buy Spanish Food?
Prep Time: 2 minutes
Cook Time: 6 minutes
Total Time: 8 minutes
Yield: 4 Servings
- 7-8 oz morcilla de arroz (rice variety) sausage
- 2-3 Tbsp olive oil
- 8 oz baguette
Cut the morcilla into thick slices approximately 1 inch thick. Heat a frying pan (8 or 9 inches) on medium. When oil is hot, add morcilla slices. Frying on both cut sides for 3 to 4 minutes each.
While morcilla is cooking, cut baguette into 1/2-inch slices. Top each piece of bread with a slice of morcilla. Secure the morcilla with a toothpick.
Blood Sausages From Other World Cuisines