Burgos · Spain
Morcilla
Morcilla is Spanish blood sausage, with the most famous style coming from Burgos in Castile, where it is bound with rice, onion and spices. A product of the traditional pig slaughter (matanza), it uses every part of the animal.
Approximate, per 1 ración fried (~100g). Values vary by recipe and portion.
Where it comes from
Morcilla is Spanish blood sausage, with the most famous style coming from Burgos in Castile, where it is bound with rice, onion and spices. A product of the traditional pig slaughter (matanza), it uses every part of the animal. Sliced and fried until crisp, it is served as a rich hot tapa or added to stews.
Where to eat Morcilla
0 restaurants worldwide serve it.
The variants
De Burgos
Made with rice, onion and spices; crumbly and mildly sweet.
De cebolla (Asturiana)
Onion-based northern style, often smoked for fabada.
De León
Softer, spreadable style seasoned heavily with paprika.
Cook it yourself
- Morcilla
Morcilla de Burgos is a dark, spiced blood sausage bound with short-grain rice and sweet onion, firm enough to slice yet meltingly soft when fried. Its perfume of clove, cinnamon and paprika is what sets the Burgos style apart from every other blood sausage in Spain.