Morcilla Criolla

0.5 kg (approx. 3 units)

€8,52 EUR

Morcilla Criolla

Blood sausage

€8,52 EUR €17,04 EUR/kg

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The morcilla criolla is a classic starter at the Argentine asado: creamy inside, full of flavour and with that spiced touch that makes it unique. An authentic blood sausage, the kind you can't skip before the bigger cuts.

How to cook it: on the grill, medium heat and gently: just enough to heat it through inside and crisp the skin lightly, without bursting it. A few minutes on each side is enough. You can also split it and brown it on a hot pan.

Perfect for: the start of the asado, on its own or in bread, while the rest cooks.

Also known as: blood sausage.

How to cook this cut

Morcilla on the grill: gentle heat, hardly any turning ParrillaHornoSartén⏱ Menos de 15 min ▾

Morcilla comes already cooked, so on the grill you're not cooking it: you're warming it. That changes everything — treat it like raw meat and it bursts, with half of it ending up in the fire.

Gentle heat and patience

Put it over a cool part of the fire (your hand lasts 7 or 8 seconds), ideally in a corner of the grill. 10 to 12 minutes is plenty. Over live embers the casing gives way in under two minutes.

Barely turn it

One turn halfway through, always with tongs and from underneath, never squeezing.
It's ready when the skin goes shiny and taut and starts to take on colour. Nothing more is needed.
If it bursts, take it off straight away and serve it: it's still good, but it won't get any better.

How it's served

It comes off with the chorizo, in the first round of the asado, with bread. For anyone who's never tried it, the chorizo-morcilla pairing is the best introduction: one salty and firm, the other creamy and sweet.