Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients.
An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and sautéing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked.
This sausage owes its flavor mostly to the spices used in its preparation, mainly pepper and paprika. It can be eaten as it is, but it's mostly consumed after being fried or sautéed.
Part of
Olla de trigo
Olla de trigo is a traditional soup that’s especially popular in Almeria. It’s usually made with a combination of chickpeas, whole wheat, bacon, chorizo, morcilla,... Read more
Cocido lebaniego
Cocido lebaniego is a traditional dish originating from the Liébana area in Cantabria. The stew consists of local chickpeas, potatoes, and cabbage with meat from ... Read more
Cocido montañés
The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo... Read more
WHERE TO EAT The best Morcilla de Burgos in the world (according to food experts)
Best Morcilla de Burgos
