Morcilla de Arroz

Name: Morcilla de Arroz
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8 servings
Cuisine: Uruguayan
Ingredients: 1 liter beef blood; 300g cooked rice; 2 onions, finely diced and sautéed; 1 tsp cumin; 1 tsp oregano; 1 tsp smoked paprika; Salt and pepper; Natural beef casings; 1 tbsp red wine vinegar

Morcilla (mohr-SEE-yah deh ah-RROHS)

Rice Blood Sausage

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 280 kcal

A rich, spiced beef blood sausage studded with rice, onions, and warm spices, grilled over charcoal until the casing crisps and the interior becomes creamy and intensely flavorful.

Nutrition & Info

Protein 12.0g

Carbs 22.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

sausage stuffer charcoal grill large pot casings

Presentation Guide

Vessel: wooden board

Garnishes: lemon wedge

Accompaniments: crusty bread, chimichurri

Ingredients

1 liter beef blood
300g cooked rice
2 onions, finely diced and sautéed
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
Salt and pepper
Natural beef casings
1 tbsp red wine vinegar

Instructions

1
Strain beef blood through a fine sieve. Mix with red wine vinegar to prevent clotting.
2
Combine blood with cooked rice, sautéed onions, cumin, oregano, paprika, salt, and pepper.
3
Rinse natural beef casings thoroughly. Fill with blood-rice mixture, tying at 15cm intervals.
4
Poach sausages gently in simmering water (80C) for 30 minutes until set.
5
Cool completely. Can be refrigerated until ready to grill.
6
Grill over medium charcoal heat, turning carefully, until casing is crispy, about 10 minutes.
7
Serve immediately as the first course of an asado.

💡

Did You Know?

At a proper Uruguayan asado, morcilla is always the first thing served — it cooks quickly and keeps guests happy while the larger cuts of beef take hours over the coals.

Chef's Notes

Equipment Tips

sausage stuffer
charcoal grill
large pot
casings

Garnishing

lemon wedge

Accompaniments

crusty bread, chimichurri

The Story Behind Morcilla de Arroz

Morcilla arrived with Spanish colonists and was adapted to Uruguayan tastes with the addition of rice (rather than the onion-heavy Spanish version). It became an essential part of the asado ritual, always served first alongside provoleta cheese. Uruguayan morcilla is distinguished by its creamy rice filling.

🕐 Traditionally enjoyed first course of asado 📜 Origins: Spanish colonial origin, adapted to Uruguayan asado

Comments (0)

No comments yet. Be the first to share your thoughts!