Morcilla de Burgos

A traditional Spanish blood sausage made with rice, onion, pork fat, and spices.

Morcilla is one of those Spanish foods that might surprise you if you didn't grow up eating it. It's a type of blood sausage, and while that might sound intimidating to some, it's a beloved part of Spanish gastronomy. There are different varieties across the country, each with its own ingredients and traditions, but one of the most recognizable is morcilla de Burgos, from the province of Burgos in northern Spain. What makes this version stand out is the addition of rice, which gives the sausage its distinctive texture.

Preparation:

5 minutes

Cook Time:

6 minutes

Servings:

2 people as a tapa

Ingredients:

1 morcilla de Burgos (approximately 250–300 g)
Extra-virgin olive oil
Crusty bread, optional, for serving

Preparation

Prepare the morcilla. Remove the morcilla from its packaging and slice it into rounds approximately 1.5–2 cm thick. You can leave the casing on to help the slices hold their shape while cooking.
Heat the pan. Add a small drizzle of olive oil to a frying pan and heat over medium heat. Morcilla already contains fat, so you don't need much oil.
Fry until golden. Arrange the slices in the pan without overcrowding them. Fry for approximately 2–3 minutes per side, until the exterior is golden and crisp and the sausage is heated through. Turn carefully, as the filling can be delicate.
Serve immediately. Transfer the slices to a plate and serve while hot, ideally with crusty bread. The contrast between the crisp exterior and soft, savory center is what makes this tapa so satisfying.

Tips:

Don't slice it too thin. Cutting the morcilla into thicker rounds helps them hold their shape in the pan and gives you that lovely contrast between the crisp outside and soft center.
Let the pan do its job. Give the slices time to brown before turning them. Moving them around too much can cause them to break apart, so let a crust develop first.

Serve & Pair:

You can eat the morcilla on its own or on top of a slice of toasted bread, up to you! As a drink, a cold beer works well. If you'd prefer wine, a glass of Tempranillo-based red wine from Ribera del Duero, a wine region also located in Castilla y León, will go perfectly with the sausage's savory flavor.