Blood sausage, mostly known as morcilla in Spanish, is a sausage based on cooked blood, usually from pork. It is usually mixed with pork fat, and also contains some other non-meat ingredients to increase its volume, such as rice or other cereals, bread crumb or onion. Pig, cow, horse, donkey, sheep, chicken, duck, and goat blood can be used on its production, varying by country. Sweet variants with sugar, honey, orange peel, raisins, nuts or spices are also regional specialties.

In Argentina, Paraguay and Uruguay it is one of the ingredients of the traditional parrillada or asado, along with other dishes such as chinchulines. The Argentinian blood sausage, also known in English as black pudding, can be consumed both hot and cold. There is also the so-called "sweet blood sausage" or "Basque blood sausage", which contains nuts, raisins and peanuts.

Blood sausage can be grilled, fried, baked or boiled in its skin. It can also be eaten cold, as it is cooked in production. In some places it is usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes. It is considered as a good source of protein; it is low in carbohydrates and high in zinc and iron.

Related products and ideas

Make morcilla bites at home. You need: 1 morcilla, spices (oregano, parsley, dry garlic, among others), bread crumbs (panko is highly recommended), one baguette, olive oil.

Cut the bread into slices and toast it. When it is perfectly toasted, simply drizzle over some olive oil and add over some salt. In the meantime, take the morcilla and cut some slices. Lay the slices out on the tray with a little space between and cook them for some minutes in the oven. Before cooking them, sprinkle on each slice a little breadcrumb followed by spices. Cook for 5-10 minutes. Serve with the bread and enjoy!