Morcilla Venezolana
A traditional Venezuelan blood sausage, rich with spices and cooked with rice, offering a unique and savory culinary experience.
🧂 Ingredients
- 1 liter Pig blood(Fresh, food-grade pig's blood is essential. Ensure it is properly sourced and has been handled hygienically.)
- 2 cups White rice(Long-grain white rice is recommended. It should be cooked until al dente.)
- 2 large Yellow onion(Finely chopped. Yellow onions provide a good balance of sweetness and pungency.)
- 4 cloves Garlic(Minced. Adds depth of flavor.)
- 1 tablespoon Ground cumin(Freshly ground cumin will offer a more robust flavor.)
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt(Or to taste. Adjust based on the saltiness of the blood.)
- 1 teaspoon Black pepper(Freshly ground black pepper is preferred.)
- 1/4 cup Pork fat or lard(Rendered pork fat adds richness and helps bind the mixture. Lard can be substituted.)
- Approx. 10-12 Pork casings(Cleaned and prepared according to package instructions. Natural casings are traditional.)
👨🍳 Instructions
- 1
Prepare the rice and aromatics: Cook the rice according to package directions until it is just tender (al dente). While the rice is cooking, finely chop the onions and mince the garlic. In a large skillet, heat the pork fat or lard over medium heat. Add the chopped onions and sauté until they are softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 25 minutes - 2
Combine the rice mixture: Once the rice is cooked and drained, add it to the skillet with the sautéed onions and garlic. Stir in the ground cumin, ground coriander, dried oregano, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the rice and onion mixture. Let this mixture cool slightly.
⏱️ 15 minutes - 3
Incorporate the blood: Gently warm the pig's blood in a separate pot over low heat. Do NOT let it boil; you are just aiming for a lukewarm temperature (around 40-50°C / 104-122°F) to help it mix smoothly. Gradually whisk the lukewarm blood into the cooled rice and onion mixture until well combined. The mixture should be moist but not watery. Taste and adjust seasoning if necessary.
⏱️ 10 minutes - 4
Stuff the casings: Carefully stuff the prepared pork casings with the morcilla mixture. Fill them about two-thirds to three-quarters full to allow for expansion during poaching. Tie off the ends securely with kitchen twine or by twisting and tying the casing itself. Ensure there are no air pockets.
⏱️ 30 minutes - 5
Poach the morcilla: Bring a large pot of water to a gentle simmer (do not boil). The water temperature should be around 80-85°C (176-185°F). Carefully lower the stuffed morcilla into the simmering water. Poach for approximately 45-60 minutes, or until the sausages are firm to the touch and have a deep, rich color. The internal temperature should reach at least 71°C (160°F).
⏱️ 60 minutes - 6
Cool and prepare for serving: Remove the morcilla from the poaching liquid and let them cool slightly on a wire rack. They can be refrigerated at this point and used within a few days. For serving, the morcilla is traditionally grilled or pan-fried until the casings are slightly crispy and the interior is heated through.
⏱️ 10 minutes
💡 Pro Tips
- ✓For a crispier exterior, grill or pan-fry the poached morcilla over medium-high heat until browned and slightly blistered.
- ✓Ensure the pig's blood is fresh and handled with utmost care for food safety.
- ✓Do not overfill the casings, as they can burst during poaching.
- ✓The poaching temperature is crucial; boiling can cause the casings to split and the texture to become rubbery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked green peas to the rice mixture for added texture and flavor.
- Increase the amount of cumin and coriander, or add a pinch of cayenne pepper for a spicier morcilla.
- Incorporate finely chopped parsley or cilantro into the filling for a fresh herbaceous note.