Tapa of the Week #12 – Morcilla de Burgos

Morcilla de Burgos

Since black pudding or blood sausage doesn’t sound appetizing to some people I usually don’t tell them what kind of sausage “morcilla” is until they have already discovered they love it. There are several types of morcilla in Spain and one of the most popular styles is the Morcilla from Burgos. You can see from the picture that the sausage is filled also with cooked rice. In the past it was a way of bulking up the sausage to make it more cheaply. Once again history wins and, in my opinion, actually improves it. Morcilla is made soon after the animal is butchered with pig’s blood and fat, rice, paprika, onion and salt. It’s a popular “racion” which is a plate to share, rather than a tapa. You can find morcilla at most traditional tapas bars in Madrid and around.

Morcilla is an important ingredient of Fabada, which is a stew from Austurias. And is often present in Madrid’s famous Cocido Madrileño.

If you are in Spain and have the opportunity to cook, you could buy a morcilla de burgos at the market (or even better, in the area around Burgos) Tienda.com also sells morcilla which is made in the US from a Spanish recipe.
To cook: Cut the morcilla into slices about 2 cm/1 inch thick, dip the sides in a bit of flour to help it hold together and fry in abundant very hot olive oil (about 1cm deep or so) on both sides, about 4 minutes per side. Serve with bread and enjoy!



Filed under Food, Spain, Tapas

12 responses to “Tapa of the Week #12 – Morcilla de Burgos

  1. chocolateshavings

    I have never had the opportunity to taste those… I have mostly had tapas in San Sebastian, but have never come across Morcilla..is there any chance I could find some outside of Spain?


  2. Hola, if you are in the US you could try tienda.com and there are lots of companies sprouting out that import from spain. The only problem is this is a product that generally doesn’t have approval for export.
    Let me know if you find any!

  3. Morcilla really is a tasty sausage and theres so many types to choose from these days.

    If you are interested I have also posted some typical Spanish recipes for famous dishes and tapas in Spain.

    My site is located at http://spainguides.com


  4. Thanks for stopping by Gary, and thanks for the link to your helpful site!

  5. tinkytoes

    Yeah I don’t think I would eat blood sausage.

  6. Its true that eating food in a different country requires a bit of adventure. Most people really like morcilla…maybe you could try just a taste?

  7. There are different kinds of Morcilla and usually the one used for cocido does not include rice (like the one that you slice and fry) but chopped onion. This (along with the main ingredient..) gives it a quite “sweet” taste that I do not personally love… On the other side the rice variety that is normally eaten fried in almost any tapa place in Madrid can be really really yummy and if you try it once you will forget what it’s made from and love it forever!

  8. In Almería we sometimes get a version of morcilla with almonds to fill it out. Sometimes they serve it mushed with scrambled eggs and piñones. We used to have a word for things like that when we were kids.

  9. I love Morcilla de Burgos con huevos fritos and some baguette 😉 I even took 2 of them home. Sadly the one from eroski has too much rice in it. If you know a good place in Madrid, where I can get it, please let me know.

  10. Kristy

    My grandparents were from spain and when I was a little girl they would make morcilla, but I remember when I would eat it, they would boil it and then when we opened the casings we would spread the morcilla onto bread. We never sliced it like chorizo.. Do you know anything about this type of morcilla. Thanks for the help!!

  11. Pingback: DC Omni 100: #6 Black Pudding » We Love DC

  12. Pingback: Beste fietsende Caminoganger! « Voorbereiding van de fietstocht naar Santiago

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