Morcilla Uruguaya (Blood Sausage – Sweet and Savory)

  • Total time (To consume) - 15 minutes
  • Pan/Grill preparation - 10 minutes
  • Servings: 4
  • Country: Uruguay
Grilled or pan-fried pieces of Morcilla (blood sausage), often served as an appetizer during Asado.

Unlike other blood sausages, Uruguayan Morcilla is often pre-cooked and then simply reheated on the grill or in a pan before eating. It is always served in slices as part of the 'achuras' (offal and sausages) during an Asado.

Morcilla Dulce is a regional specialty that surprises with its flavour combination. The sweet aroma of cinnamon and raisins creates an interesting contrast with the smoky flavour when grilled.

Ingredients

Basic Ingredients (For Pre-Cooked Morcilla)

  • 2 pieces Morcilla Salada (savory blood sausage, with rice and spices)
  • 2 pieces Morcilla Dulce (sweet blood sausage, with raisins, nuts, cinnamon)
  • 1 Tbsp Olive or vegetable oil (for pan only)

For Serving

  • adequate amount Fresh bread
  • to taste Chimichurri or Salsa Criolla (for the savory version)

Instructions

Step 1: Preparing the Morcilla

Uruguayan Morcilla is bought pre-cooked and is only reheated before consumption.

You can leave it whole and turn it on the grill, or (recommended) cut it into thick 2–3 cm slices to ensure it heats evenly and develops a nice crust.

Step 2: Grilling on the Parrilla (Traditional Method)

Place the Morcilla pieces on the parrilla grate (wood-coal grill) over medium heat. Do not place them directly over the hottest embers to prevent them from bursting.

Grill for 4–5 minutes per side until a crispy, brown crust forms. Do not turn too often to maintain the integrity of the casing.

Step 3: Pan-Frying (Alternative Method)

If you don't have a grill, heat a skillet with a little oil or lard.

Fry the Morcilla slices over medium heat for 4–5 minutes per side until crispy and hot. The inside must be hot and soft.

Step 4: Serving

Serve the Morcilla immediately, hot. The savory version (Salada) pairs well with Chimichurri or Salsa Criolla and bread.

The sweet version (Dulce) is usually consumed on its own and is sometimes even served as a dessert, perhaps with bread to balance its sweetness.