Morcilla Colombiana is one of the most traditional sausages in Colombian cuisine. Made primarily from pork blood, rice, onions, herbs, and spices, it is commonly enjoyed during family gatherings, festivals, and traditional barbecues.
Its rich flavor and soft texture have made it a beloved food throughout Colombia. Although regional variations exist, the fundamental recipe has remained largely unchanged for generations.
Morcilla is typically grilled, fried, or boiled and often appears alongside chorizo, grilled meats, and arepas in traditional Colombian meals.
Ingredients
- 1 liter fresh pork blood
- 300 g cooked rice (2 cups)
- 250 g green onions, finely chopped
- 150 g white onions, chopped
- 10 g garlic, minced (2 cloves)
- 5 g ground cumin (1 teaspoon)
- 5 g ground black pepper (1 teaspoon)
- 10 g salt (2 teaspoons)
- 20 g fresh cilantro, chopped
- 2 meters natural sausage casing
Instructions
- Thoroughly clean the sausage casings.
- Mix the blood with the cooked rice.
- Add onions, garlic, cilantro, and spices.
- Stir until fully combined.
- Fill the casings without overpacking.
- Form links approximately 15 cm long.
- Place in hot water below boiling temperature.
- Cook for 40 minutes.
- Remove and allow to cool.
- Grill or pan-fry lightly before serving.
Recipe Information
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
- Category: Sausage / Traditional Dish
- Cuisine: Colombian
- Calories: Approximately 310 kcal per serving
Chef’s Tips
- Use fresh blood for the best flavor.
- Avoid overfilling the casings.
- Keep the cooking water below boiling temperature.
- Pierce any air bubbles that appear during stuffing.
- The flavor improves after resting for several hours.
Traditional Variations
- Some regions add mint leaves.
- Boyacá and Santander versions often contain more rice.
- Certain recipes include small cubes of pork fat.
Traditional Serving Style
Colombian Morcilla is usually served grilled or fried with arepas, criolla potatoes, boiled cassava, Colombian hot sauce, and fresh lime wedges. It is a staple component of traditional Colombian picadas.
Recommended Side Dishes
- Colombian arepas
- Criolla potatoes
- Boiled cassava
- Colombian hot sauce
- Fresh lime
- Creole salad
A Brief History
Blood sausages arrived in Latin America during the colonial era through European culinary traditions. In Colombia, local ingredients such as rice and regional herbs were incorporated over time.
Today, Morcilla Colombiana remains one of the country’s most iconic traditional sausages and is widely enjoyed in markets, food plazas, and regional celebrations.
Frequently Asked Questions
It is a blood sausage made primarily from pork blood, rice, onions, and spices.
Yes. It is traditionally boiled and then grilled or fried before serving.
Yes. It can be frozen for up to three months.
Rice provides texture, volume, and helps absorb moisture.
The casing should remain firm and the filling should be fully set and compact.
