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Name: Traditional Morcilla from Argentina
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: Argentina
Ingredients: 1 liter pork blood (fresh, preferably from a butcher); 200 grams pork fat (cubed); 150 grams long-grain white rice (uncooked); 2 medium onions, finely chopped (about 1 cup); 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika (sweet or smoked); 1/2 teaspoon ground black pepper; 1 teaspoon salt (adjust to taste); 1/2 cup milk (optional, for a creamier texture); Hog casings (about 2 meters), soaked and rinsed; Butcher's twine for tying

Morcilla

🇦🇷 Argentina

Nationwide

Blood sausage, often grilled or fried, served as part of an asado.

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