Morcela

Morcela is a traditional blood sausage in Portuguese cuisine, widely consumed in Portugal and other Portuguese-speaking regions. Like its Spanish counterpart morcilla, it is made by mixing pig's blood with fat and a filler, then seasoning and stuffing the mixture into a pork casing. The recipe varies by region and household, yielding a range of flavors and textures.

Typical ingredients include pig's blood, pork fat, onions, and a filler such as rice (morcela de arroz), bread, or barley. Seasonings commonly include garlic, paprika, pepper, and sometimes cumin, white wine, or herbs. The mixture is packed into natural casings and then cooked by boiling, frying, grilling, or baking; some varieties are sold fresh, others dried or cured.

Regional variations exist within Portugal and across Portuguese-speaking communities. In Portugal, morcela de arroz is a well-known type; in Spain the closest product is morcilla. The preparation and spice profile can reflect local tastes and traditions.

Culinary uses: morcela is frequently served grilled or fried as part of a meal, and is a common ingredient in stews such as cozidos or celebratory dishes, often accompanied by potatoes, greens, bread, or wine.

Storage and nutrition: as a pork-based sausage, morcela is high in fat and protein. It should be refrigerated and consumed within a few days of purchase, or frozen for longer storage. Cook thoroughly to safe internal temperatures.