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Puerto Rican Morcilla Recipe

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Puerto Rican Morcillas Recipe
Puerto Rican Morcillas Recipe

In Puerto Rico, blood sausage is known as morcilla. It’s made with rice, cilantro, garlic, and chili pepper. Some contain paprika, annatto and some spices to give it a kick. Morcilla is especially popular during holiday season.

Puerto Rican Morcillas

Puerto Rican Morcilla Recipe

David Taylor
In Puerto Rico, blood sausage is known as morcilla.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Puerto Rican
Servings 1 family

Ingredients
  

  • 3 cups rice
  • 2 ½ cups pork blood
  • 1 tsp salt
  • 2 tsp cilantro or recao
  • 2 chili peppers chopped
  • 2 garlic cloves a pilonazos
  • 2 yds pork tripe intestines or sausage casings

Instructions
 

  • Make a pot of white rice a lo Rican, but omit the oil.
  • Add the pork blood, salt, cilantro, chili peppers, and garlic.
  • Mix everything well.
  • Stuff the sausage casing by inserting a funnel but do not squeeze the stuffing or the sausage casings.
  • The casings should be a little loose and not tight.
  • Boil the morcilla in salted water for about 25-30 minutes.
  • After 25-30 minutes, drain the water from the sausage. (Morcilla)
  • Now you can either fry it or you can freeze it after it cools down for later use.
  • When you are ready to eat the morcilla, cut it into small pieces and fry it in vegetable oil on a moderate heat setting until golden.
  • Drain the morcilla on paper towels and let it cool before you bite into it.

Notes

Serve with green boiled bananas or tostones.
Keyword Morcillas

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