Azorean Blood Sausage (Morcela Açoriana) Recipe

Name: Azorean Blood Sausage (Morcela Açoriana) Recipe
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8 Servings
Cuisine: Portuguese
Ingredients: 500 g / 1.1 lbs pork blood; 500 g / 1.1 lbs pork fat, finely chopped; 250 g / 1.25 cups rice; 1 onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; Salt and pepper to taste; Hog casings

Bring the warm flavors of the Azores home! This easy Morcela recipe creates a rich, spiced sausage perfect for grilling. Ready to cook? Start your feast now!

2 h 45 min 8 servings Easy Prep time 45 min Cooking Time 2 h

Pork Recipes

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Ingredients

500 g / 1.1 lbs pork blood500 g / 1.1 lbs pork fat, finely chopped250 g / 1.25 cups rice1 onion, finely chopped3 cloves garlic, minced1 teaspoon paprika1 teaspoon ground cloves1 teaspoon ground cinnamon1 teaspoon ground nutmegSalt and pepper to tasteHog casings

Directions

Soak hog casings in cold water for at least 30 minutes to soften. Rinse them thoroughly to remove all salt.
Rinse the rice under cold water until clear. Cook in boiling water until just tender, then drain and set aside to cool completely.
Combine the pork blood, pork fat, cooked rice, onion, garlic, paprika, cloves, cinnamon, nutmeg, salt, and pepper in a large mixing bowl. Mix thoroughly until the spices are evenly distributed.
Slide a casing onto a sausage stuffer or funnel. Fill the casings with the mixture, leaving enough head space to prevent bursting. Twist the casings at regular intervals to form links and tie the ends securely.
Simmer the links gently in water for 30–40 minutes until firm. Alternatively, prepare your smoker or grill for the next level of flavor.
Preheat your smoker or grill to 107°C–121°C (225°F–250°F). Soak wood chips in water for 30 minutes prior to use.
Add the damp wood chips to the smoker box or directly onto the coals. For gas grills, place chips in a perforated foil packet over the burner.
Arrange the sausages on the grill grates with space between each link for smoke circulation. Close the lid to trap the aromatic smoke.
Maintain a steady temperature of 107°C–121°C (225°F–250°F) throughout the process.
Smoke the morcela for 1.5 to 2 hours. Use a meat thermometer to ensure the internal temperature reaches 71°C (160°F).
Remove the sausages from the heat once they reach the target temperature.
Allow the morcela to rest for several minutes. This crucial step lets the juices redistribute for a moist, tender interior. Serve hot with crusty bread.

Paula