Morcilla Dulce Riojana

Blood sausage are very popular in Spain especially in the province of La Rioja where they are served in many different forms. Generally, there are two types: one made with rice and onions (morcilla riojana) and another made with blood, rice, bread and sugar called morcilla dulce riojana(dulce means "sweet" in Spanish). They are served with cooked dishes, in bean stews or simply fried and eaten together with fried tomato.
Pork blood170 ml5.66 oz fl
Kidney fat, lard220 g7.76 oz
Rice, cooked220 g7.76 oz
Sugar220 g7.76 oz
White bread170 g5.60 oz
Ingredients per 1000g (1 kg) of materials
Salt6.0 g1 tsp
Cinnamon1.0 g½ tsp
Star anise, ground0.5 g¼ tsp
  1. Cook the rice, but don't overcook.
  2. Grind fat through 3 mm (1/8") plate.
  3. Break white of bread in smaller pieces and mix with blood, rice, sugar, spices and fat.
  4. Stuff into 32-36 mm pork casings.
  5. Cook in water at 80° C (176° F) for 30 minutes.
  6. Refrigerate.
The sausage is ready to eat raw, but is usually fried or grilled. The appearance of the sausage is black on inside and outside with visible white specks of rice.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages