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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 85g||31%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blood sausage, called morcilla, is a classic Spanish sausage made from pig’s blood, spices, and a range of other ingredients depending on the variety. 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 of blood sausage used when frying, which is how this quick and easy, authentic Spanish tapa is made.
In less than 10 minutes, you will have a delicious appetizer that can be served as part of a tapas platter or on its own. Simply fry slices of the sausage in olive oil for a few minutes and then secure the sausage onto pieces of baguette using toothpicks.
You may not be able to find morcilla de arroz in your local supermarket, but this Spanish-style blood sausage is available in Latin grocery stores and at online Latin and gourmet food stores.
7 to 8 ounces morcilla de arroz (rice variety) sausage
3 tablespoons olive oil
Gather the ingredients.
Cut the morcilla into thick slices approximately 1-inch thick.
Add the olive oil to an 8- or 9-inch frying pan and place over medium heat. When the oil is hot, add the morcilla slices and fry for 3 to 4 minutes on each side.
While the 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 to make the tapa easier to eat.
Serve hot or room temperature and enjoy.
What’s the Difference Between Morcilla and Chorizo?
Blood sausage and chorizo are both Spanish-style sausages but differ in how long they are cured. Chorizo is cured for a longer amount of time, meaning it can be enjoyed as is, whereas mocilla is only semi-cured and therefore needs to be cooked before eaten. Because of the limited curing time, the blood sausage also has a shorter shelf life so it should be cooked and consumed or frozen shortly after it is purchased. The ingredients also distinguish the sausages from each other; Spanish chorizo is simply ground pork and spices, particularly Spanish paprika, while blood sausage includes pig’s blood, and other ingredients such as rice, potatoes, onion, squash, and pine nuts.
Although it isn’t a traditional Spanish tapa or dish, you can add a poached egg to the bread with blood sausage and enjoy the combination for breakfast. While you are frying the mocilla, poach four eggs and cut the baguette into four even pieces. Add the fried sausage to the baguette and top each with a poached egg. Sprinkle with a little salt and freshly ground pepper before serving.
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