Colombian blood sausage, known as morcilla, is one of the country’s most traditional sausages. Made primarily with pork blood, rice, onions, herbs, and spices, it is a staple at family gatherings, food festivals, and traditional barbecues.
The recipe reflects a long-standing tradition of using the whole animal, especially in rural communities. While seasonings vary by region, the combination of pork blood and rice remains one of the defining characteristics of Colombian morcilla.
Ingredients
- 1 kg fresh pork blood
- 500 g cooked rice (3 cups)
- 300 g finely chopped scallions (6 stalks)
- 150 g chopped white onion (1 large onion)
- 20 g crushed garlic (4 cloves)
- 150 g finely diced pork fat
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 15 g salt (1 tablespoon)
- 20 g chopped fresh cilantro (4 tablespoons)
- 5 g dried oregano (1 teaspoon)
- 4 meters cleaned natural pork casings
- 3 liters water for cooking
Preparation
- Prepare the filling, combine the pork blood, cooked rice, scallions, onion, garlic, pork fat, cumin, pepper, salt, cilantro, and oregano until evenly mixed.
- Stuff the casings, carefully fill the pork casings using a funnel or sausage stuffer. Do not overfill them to prevent bursting during cooking. Tie portions about 15 cm long with kitchen twine.
- Cook the sausage, place the sausages in hot water and cook over low heat for about 45 minutes without allowing the water to boil vigorously.
- Check for doneness, remove one sausage and pierce it gently. If the juices run clear and the filling feels firm, it is ready.
- Serve or brown, enjoy immediately or lightly grill or pan-sear the sausages for a crispier exterior.
Chef’s Tips
Keep the cooking water below a full boil to avoid breaking the casings.
Remove trapped air by gently pricking the casings with a needle before cooking.
Use fresh pork blood and stir thoroughly to ensure an even texture.
Traditional Variations
Some Colombian regions add mint or poleo herb for a distinctive aroma.
Others include chili peppers or additional local spices for a stronger flavor.
How to Serve
Serve Colombian blood sausage hot with corn cakes, boiled creamer potatoes, cassava, or as part of a traditional Colombian mixed meat platter. It is also popular at cookouts and festivals.
Recommended Side Dishes
- Colombian arepas
- Boiled creamer potatoes
- Boiled cassava
- Homemade hot sauce
- Colombian hogao
- Traditional mixed meat platter
A Bit of History
Blood sausage traces its origins back centuries and was brought to the Americas during the colonial era. Over time, each region adapted the recipe using local ingredients.
In Colombia, the addition of rice became a defining feature that distinguishes many local versions from blood sausages found elsewhere.
Frequently Asked Questions
Rice helps absorb moisture, improves texture, and is one of the most recognizable characteristics of traditional Colombian morcilla.
Yes. Once fully cooked and cooled, it can be frozen in airtight containers for several months.
Avoid overstuffing the casings and maintain a gentle cooking temperature without vigorous boiling.
Absolutely. Many people prefer grilling or pan-searing it after boiling to create a firmer texture and a slightly crispy exterior.
