Spanish Fried Blood Sausage With Bread (Morcilla Frita con Pan) Recipe

morcilla de arroz
By Tamorlan (Own work) [ CC BY 3.0], via Wikimedia Commons
  • 8 mins
  • Prep: 2 mins,
  • Cook: 6 mins
  • Yield: 1/2 pound (4 servings)
Ratings (4)

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 ethnic grocery stores and via suppliers on the internet. Check links to internet suppliers in the United States in where can I buy Spanish food?

What You'll Need

  • 7 to 8 ounces ​morcilla de arroz (rice variety) sausage
  • 2 to 3 tablespoons ​olive oil

How 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.

Blood Sausages From Other World Cuisines

Nutritional Guidelines (per serving)
Calories 198
Total Fat 19 g
Saturated Fat 5 g
Unsaturated Fat 11 g
Cholesterol 29 mg
Sodium 338 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)