Morcilla vasca

01 / ABOUT THE DISH

About the dish

Morcilla vasca is a cooked blood sausage distinguished by its sweet profile, made from pork blood mixed with pork fat, onions, sugar, raisins, nuts such as walnuts or almonds, and warm spices, formed into thick links with a dark exterior and a soft, moist interior that is gently crumbly and balanced between savory depth and pronounced sweetness. The sausage took shape as Basque immigrant butchery practices merged with Argentine pork processing, where blood sausages were adapted to local tastes and asado culture, and where the addition of dried fruit and sugar created a clear contrast to more savory regional morcillas while remaining compatible with grilling and communal meals. Preparation involves slowly sautéing onions until fully softened, combining them with strained fresh pork blood, cooked pork fat, sugar, raisins, nuts, salt, and spices, filling the mixture into natural casings, and gently poaching the sausages so the blood coagulates evenly without splitting, after which they are cooled and rested before use. Common variations include adjustments to sweetness level, the choice of nuts, or the inclusion of orange peel or cinnamon, while the defining feature remains the deliberate use of sugar and dried fruit, which sets it apart from other Argentine blood sausages. Morcilla vasca is eaten hot or warm, most often grilled as part of an asado, served with bread or simple salads, and it is also sliced for plates where its sweet-savory character pairs well with bitter greens, acidic condiments, or plain starches rather than spicy sauces.