Market Butcher · Rice Blood Sausage
Morcilla de Burgos
Photo: Tamorlan / Wikimedia Commons · CC BY 3.0
Unlike most Spanish blood sausages, it's padded out with rice instead of just onion and fat, giving it a distinctly grainy, almost pilaf-like texture when sliced open.
Morcilla de Burgos mixes pig's blood with rice, onion, and spices, stuffed into casing and cooked until firm, then sliced and fried or grilled until crisp at the edges. Market butcher stalls across Burgos sell it both raw and ready to eat hot.
Why it's made this way: Rice became a defining regional ingredient in the blood sausage recipe, distinguishing Burgos's version from the onion-only morcillas made elsewhere in Spain.
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