Morcilla black sausage can be found served at tapas bars throughout Spain and it is used in nearly every Spanish kitchen. This style, Morcilla de Burgos, is made with rice and is extremely popular in Madrid.
Also known as blood sausage, this particular morcilla is made with pork, onions and rice. Our favorite way to enjoy it is sliced, then grilled or fried in olive oil. Morcilla is also an important ingredient in 'cocidos', a Spanish term for simmered bean and meat stews.
Our Morcilla de Burgos is made domestically by Quijote. Each package contains one large sausage about 2.5 inches in diameter - more than enough for your next fabada!
You may store morcilla in the refrigerator for up to a week, or in the freezer for up to 60 days. Cook to an internal temperature of at least 160 degrees Fahrenheit.