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