Morcilla with Rice by Peregrino (Black Sausage) (CZ-20)

1 Pound - 4 Links (U.S. Made)

All Natural

Price: $14.95 Perishable Product
Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping may be required.
Morcilla with Rice by Peregrino (Black Sausage)


  • Traditional recipe from Asturias
  • U.S. made
  • Try it grilled or with eggs - fantastic!
  • Size - 16 oz/453 g - 4 Links

Morcilla black (blood) sausage is used in virtually every Spanish kitchen. This rice version is especially popular in the vicinity of Burgos and Madrid.

It is an essential ingredient for cocidos and most other stews, but you can also slice and fry it, or cook it on your outdoor grill. Each package contains four 1 inch-thick sausages.

This particular sausage is made in the US by a native-born Spaniard. All the seasonings are imported from Spain. Onions and Spanish paprika/pimenton add a distinct flavor.

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.

Nutritional Information

Serving size 2oz. Servings per container 8. Calories 130. From fat 90. Total fat 4g (15%), Saturated fat 4g (19%), Cholesterol 20mg (7%), Sodium 340mg (14%), Total carbohydrate 6g (2%), Dietary fiber 0g (0%), sugars 0f and protein 4g. Vitamin A 2%. Beta Carotene 2%, Vitamin C 0%, Calcium 4%, Iron 6%. * Percent Daily Values are based on a 2,000 calorie diet.

based on 23 reviews

  • Lance Liptak - Jupiter, FL - Feb 3, 2016  
    "Not the best"
  • Carmen R. Bones - York, PA - Jan 15, 2016  
    "My family enjoyed this morcilla. We eat them in our country ( Puerto Rico)during Chritsmas festivities."
  • Blanca Narvaez - Smyrna, GA - Jan 3, 2016  
    "For something made in the USA it wasn't bad"
  • Milagros - Yelm, WA - Dec 6, 2015  
    "Presentation and quality of ingredients were outstanding! The spices used not like back home, but definitely a super service and the nutritional facts label a must have for my lifestyle practices. Will order more often! "
  • John D Gonzales-Lusk - Los Lunas, NM - Dec 6, 2015  
    "Excellent morcilla. My grandmother used to make this back in the 1950's. Hers, of course, was the best, BUT this comes very close. Delicious."
  • EC - Blacksburg, VA - Dec 14, 2014  
    "Perfect flavor for those who remember what these tasted like when they lived in Spain."
  • Mrs. Pearring - Brooklyn, NY - Oct 19, 2014  
    "Very delicious. Does not have the smooth texture of morcillas in Puerto Rico but delicious just the same. "
  • KTM - TALLAHASSEE, FL - Jul 8, 2014  
    "We received these in a gift basket and came back to order more! Wonderful taste; easy to make for fabulous weekday dinner."
  • peter kesser - memphis, TN - Apr 13, 2014  
    "This is no ordinary sausage. It is such a good complement to dinner - somewhere between a meat and a starch. It is best cooked - and even charred a bit - over the grill. "
  • Ines Peek - Selden, NY - Jun 10, 2013  
    "The morcilla arrived packed in cold paks and ready for eating. It is delicious."
  • Maria Posadas - Lindenhurst, NY - Jan 23, 2013  
    "Family did not care for this. It may be because I pan fried it."
  • Cristina - Ashburn, Virginia - Jan 6, 2013  
    "Best thing ever!!!"
  • James - Mar 19, 2012  
    "Very good! Everyone loved it."
  • Neil Rattrie - Jan 2, 2012  
    "Very similar to the black pudding we used to get in the UK. Outstanding product."
  • Erin - Jan 1, 2012  
    "So delicious in bean soup!!!"
  • sergio - Aug 19, 2011  
    "Deliciosa it reminded me of the ones my mother used to make in Dominican Republic. "
  • Kate - Mar 3, 2011  
    "Convenient size packaging. Freeze and thaw well for long term storage. Delicious"
  • Manel - Dec 6, 2010  
    "Really good Morcilla Sausage, taste like the originals perfect for grilling, tapas and to make Fabada Asturiana! Totally recommended! To be 100% authentic the blood used for the sausage should be pork blood not beef but apart of that it's an authentic morcilla! You should try it!"
  • Robert Coane - Jul 20, 2010  
    "iExcelentes! I've always preferred the rice."
  • michael r simon - Jun 21, 2010  
  • CG - May 9, 2010  
    "As good as it was in Argentina & Chile! Muy Fantastico!"
  • Hannelore Vonier - Mar 4, 2010  
    "The spices are so balanced - just perfect! "
  • Tomas R Garcia - Dec 28, 2009  

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