Morcela de Arroz

Morcela de Arroz is a traditional Portuguese and Brazilian blood sausage made with rice

Pork trimmings, lean and fat250 g0.55 lb
Pork blood200 ml0.44 lb
Onions, finely chopped150 g0.33 lb
Boiled rice400 g0.88 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cumin2.0 g1 tsp
Cloves, ground0.5 g1/4 tsp
Parsley, chopped1 sprig1 tbsp
Red wine30 ml1 oz fl
  1. Boil rice, but do not overcook.
  2. Boil meat and fat trimmings in a little water until soft. Cool and chop into 1/4” (6 mm) pieces.
  3. Mix meat, rice, onions and all other ingredients with blood.
  4. Stuff into 36-40 mm hog casings. Tie off into rings.
  5. Cook in water at 80° C (176° F) for 35 minutes.
  6. Cool and refrigerate.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs