Puerto Rican Morcilla Recipe

Puerto Rican Morcillas Recipe
Puerto Rican Morcillas Recipe
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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

Recipe Author : Mike Gonzalez
In Puerto Rico, blood sausage is known as morcilla.

Please Rate this Recipe

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Puerto Rican
Servings 1 family


  • 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.


Serve with green boiled bananas or tostones.
Keyword Morcillas
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