How To Cook Morcilla Blood Sausage?

assemble the components.

An 8- or 9-inch frying pan with the olive oil added should be heated to medium. The morcilla slices should be added to the hot oil and fried for 3 to 4 minutes on each side.

Add a slice of morcilla on the top of each piece of bread. To make the tapa simpler to consume, fasten the morcilla with a toothpick.

What is the ideal method for preparing blood sausage?

Blood sausage cooked in the oven when roasting, broiling, or baking is a quick and delectable supper.

The following is how to bake blood sausage:

  • Set the oven’s temperature to 350°F.
  • On a baking sheet, arrange the blood sausage.
  • For even heating, cook for 40 to 60 minutes in the oven’s center, flipping every ten minutes.
  • The sausages are finished when they are hot and firm.

Serve mashed potatoes or roasted veggies with oven-roasted blood sausage. Another fantastic technique to prepare a quick blood sausage sheet pan meal is in the oven.

How can blood sausage be prepared without popping?

Place the sausages in seasoned boiling water, making sure they are fully submerged. The water will then be cooled, but keep heating it until it barely simmers. Reboiling the water could cause the casings of the blood sausage to explode, so avoid doing so. Cook for an another 10 to 15 minutes uncovered.

How are blood pudding sausages prepared?

We are frequently asked how to prepare black pudding because we are the top brand in the UK. Black pudding is a very adaptable ingredient that can be prepared in numerous ways. Black puddings can be grilled, fried, simmered, microwaved, or even baked. There is no right or wrong approach, is the short response.

Yes, you can consume our black pudding straight from the pack, chilled, as it is thoroughly cooked during manufacturing. Please take note: If you purchased your black pudding from a raw meat counter, it must be fully heated before eating to prevent cross-contamination with other raw meat items.

Knowing that we use heat-treated, dried blood to manufacture our black pudding will reassure you that there are no negative health effects to be concerned about.

Here are some tips on how to warm our products because most people do prefer to warm food before eating it.

Keep in mind that the natural skin on our traditional rings is safe to consume. All of our rolls, chubs, and sticks are wrapped in a recyclable, food-safe plastic that cannot be eaten.

  • How to cook black pudding in oil
  • Black pudding grilling techniques
  • How to simmer or cook a black pudding
  • How to microwave cook black pudding
  • The best way to bake black pudding


  • Take the product out of any wrapping or packaging.
  • Cut the item into discs that are 1 cm thick (unless you have bought a sliced product).
  • In a shallow frying pan, heat a little oil.
  • Add the black pudding pieces to the heated oil.
  • Cook the black pudding for 3–4 minutes on each side.


  • Slices of black pudding should be placed on a tray and placed on the hot grill.
  • Each side should be cooked for three to four minutes.

Water Simmer:

  • If your product has an outside package, remove it, but leave the skin or printed plastic sleeve on.
  • Water should be added to a pan and heated to a slow simmer.
  • In the skin or sleeve, add the black pudding to the pan.
  • Keep the water from boiling because doing so could cause the skin to split and the pudding to absorb water and become mushy.
  • The black pudding should be heated for 6 to 8 minutes.
  • Slice the pudding after removing it from the water.


On high power, heat the black pudding for 60 to 90 seconds.


  • Place the black pudding slices on a baking sheet that has been lightly greased.
  • Place in a 190°C (gas mark 4) preheated oven, and cook for 6 to 8 minutes, rotating once, or until thoroughly heated.

How do I prepare black pudding? is a question that we hope this knowledge can help you with.

Can blood sausage be grilled?

The ideal location at an asado (barbecue) is next to the asador (the one tending the grill). When the first of the meats comes off the fire, you will be prepared. Adapt this recipe to your group, estimating a third of a pound of meat per person.

  • Slices of one 8-inch Argentinian roll that are 1/2-inch thick
  • 2 links of morcilla (blood sausage), at room temperature
  • Fresh chorizo in two links, at room temperature
  • Chimichurri is used to serve
  • It takes around 5 minutes to heat a ridged grill pan to the point where you can only keep your hand 3 inches from the surface for 10 counts. The bread should be properly toasted.
  • Check to see if the grill is hot enough by placing a sausage on it; if it doesn’t sizzle, the grill isn’t hot enough. For about 15 minutes, grill the blood sausage until it is thoroughly roasted and has a faint sear on the outside. For about 25 minutes, grill the chorizo, rotating occasionally for grill marks, until the juices splutter, the skin chars, and an instant-read thermometer reads 160 degrees Fahrenheit inside.
  • The sausages should be cut up. Each piece of toasted bread should have chimichurri spread on it before being topped with a sausage. Serve.

With what can you pair blood sausage?

Blood sausage, also known as “black pudding,” “boudin,” or “kaszanka,” is a specialty adored and lauded by gourmets throughout. It is produced in the same manner as regular sausages, but in addition to meat and other seasonings, it also includes blood and typically some sort of filler to absorb the blood and prevent leakage when cooking. The blood adds more moisture and flavor to the sausage, giving it a very distinctive flavor. Due of the blood it contains, it is also rich in iron and vitamin A.

Buckwheat shouldn’t have an impact on gluten or wheat sensitivity sufferers. In spite of the name, it is actually more closely linked to rhubarb than wheat at all! Like quinoa or amaranth, buckwheat is an ancient grain that has been farmed for well over 5,000 years. It is used to make flour, honey, tea, beer, noodles (known as soba noodles in Japan), and pancakes. In Poland, it is known as kasha and is added to blood sausages, blintzes, and cabbage rolls. Buckwheat is permitted as a component of a gluten-free diet in Canada. However….

  • People who are prohibited from eating pig due to religious, cultural, or health reasons should stay away from blood sausages because they are made with pork.
  • For those who are prohibited from eating beef due to religious, cultural, or health restrictions, blood sausages should be avoided.
  • People who are on a restricted iron diet or who have gout should avoid blood sausages since they are extremely rich and high in iron.

Among other nations, Germany, Slovakia, and Poland, blood sausage is prized as a delicacy. It is a fun and intriguing addition to a charcuterie board or an exotic twist to any dish that you would typically cook using sausage because it has a really delicate and distinctive flavour that other sausages just do not possess.

Blood sausages can be prepared in a wide variety of ways, and there are numerous ways to consume them. Blood sausage is most commonly eaten in Poland pan-fried with white onions and served with sauerkraut or boiled potatoes. They can be accompanied by green cabbage, pan-fried potatoes, sauteed onions, horseradish, applesauce, or pan-fried potatoes. Blood sausages are an English snack favorite for individuals who don’t feel like having fish with their chips and can be eaten cold, grilled, boiled, battered, or even fried alongside some French fries. In stews and gumbos, such as the Louisiana boudin rouge, blood sausages are utilized. As part of a classic English breakfast, blood sausages, sometimes known as “black pudding,” are frequently served alongside eggs, bacon, sausages, tomatoes, and bread. There are numerous intriguing and fun ways to serve blood sausage once you start cooking it!

Do you have a favorite blood sausage recipe or preparation method? If so, do post them in the comments section below.

How is German blood sausage consumed?

Blutwurst (blood sausage) Blutwurst, which is made from congealed blood, can be consumed warm or as cold cuts on a platter, as in Cologne, where it is served with mashed potatoes and apple sauce and is known as Heaven and Earth (Himmel und Erde)

How should Polish blood sausage be consumed?

The simplest way to serve and eat kaszanka is in this manner. It is a straightforward, cold-served open-faced sandwich with sliced blood sausage. My preferred toppings for mine are onions (and occasionally pickles), mustard, and horseradish. There is nothing spectacular about this, but that doesn’t mean it isn’t worth a shot.

You will require:

  • Remove the kaszanka from its natural casing. Slice and spread butter on the bread.

Does blood sausage contain blood?

+U.S. recommendations for adults are used to closely estimate the percentages. USDA FoodData Central as a source

A blood sausage is a sausage that contains blood and has been cooked, dried, and mixed with a filler to the point where it is sufficiently thick to set when cooled. Blood from pigs, sheep, lambs, cows, chickens, and geese is most frequently used.

Many languages have a general phrase for all sausages made from blood, such as blood sausage (American English), whether or not they also contain non-animal ingredients including bread, cereal, and nuts. Such sausages are frequently described using more precise terminology, like “black pudding” in English.

Is blood sausage flavorful?

The taste of the blood sausage varies depending on what is in it, but in general, it is savory, slightly sweet, meaty, with a faint metallic aftertaste. Regardless of what people’s initial reactions to eating blood might be, it is generally appetizing. Don’t hesitate to give it a try; you’ll be delighted and want to have more. Even after learning what it is, take a look at these kids and how much they seem to like it.

The Real Lancashire Black Pudding Company has created a vegan and vegetarian blood sausage, which is the largest oxymoron ever. What?

What stores sell blood sausage blood?

By the way, you can buy frozen blood in Asian stores if you want to make your own blood sausage. Or have a neighborhood butcher get it for you. Although it can take a week or so, it is possible to get pork blood in the United States.

Morcilla can be prepared in an oven.

  • oven to 190 degrees Celsius.
  • Prick the morcilla many times before roasting and lightly oil it to prevent it from adhering to the foil.
  • Each morcilla should be placed on a square of foil. The foil’s edges should be drawn together to create a loose bundle that can keep the juices. Place the morcllas in a roasting pan that has been foil-wrapped, and then put the pan in the oven.
  • Open the tops of the packages after 20 minutes to allow browning and roast for an additional 20 minutes.
  • Remember to remove the metal clamps from the ends of the morcillas before cutting each one into four or five pieces and plating.
  • Serve over rice and beans or mash made with olive oil.
  • The Catalan herb and Riojan pepper sauce should be shared.