Homemade Spanish Fried Blood Sausage With Bread

Raw Black pudding on cutting board
Emmanuelle Grimaud / Getty Images
Prep: 2 mins
Cook: 6 mins
Total: 8 mins
Servings: 4 servings
Nutrition Facts (per serving)
304 Calories
30g Fat
1g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 304
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 68mg 23%
Sodium 386mg 17%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 8g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 4mg 20%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Morcilla is a classic Spanish sausage made from pig’s blood and spices. The two most typical varieties are morcilla de cebolla (onion) and morcilla de arroz (rice) although, like all Spanish cuisine, there are regional differences.

Morcilla de arroz is generally the type used when frying and it's easy to prepare this authentic Spanish tapa in less than 10 minutes.

Spanish-style blood sausage is available in Latin grocery stores and via suppliers on the internet.


  • 7 to 8 ounces ​morcilla de arroz (rice variety) sausage

  • 3 tablespoons olive oil

Steps to Make It

  1. Cut the morcilla into thick slices approximately 1-inch thick.

  2. Add oil to a frying pan (8 or 9 inches) and heat on medium. When the oil is hot, add morcilla slices and fry on both cut sides for 3 to 4 minutes each.

  3. While morcilla is cooking, cut the baguette into 1/2-inch slices. Top each piece of bread with a slice of morcilla. Secure the morcilla with a toothpick.