Morcilla & Rioja

It doesn't get a lot more Spanish than this! A popular recipe that uses morcilla, or Spanish blood sausage. We used Rioja but any decent Spanish red will do the trick! Here's how to make it:


1 Morcilla Ibérico sausage
1 onion, chopped
2 garlic cloves, minced
1 cup of red wine
1 tablespoon of tomato paste
2 tablespoons of olive oil
Salt and pepper to taste
Parsley (optional)

Cut the morcilla sausages into thick slices.

Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic and cook until the onion is soft and translucent, about 5-7 minutes.

Add the morcilla slices to the pan and cook for 3-4 minutes on each side, or until they are browned and crispy.

Add the red wine and tomato paste to the pan, and stir to combine. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened.

Season with salt and pepper to taste.

Garnish with chopped parsley (optional) and serve hot with crusty bread to soak up the delicious sauce! Que aproveche la Morcilla al Vino Tinto!