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 Morcilla Recipe
- 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
- 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.
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