Colombian Blood Sausage
Morcilla Colombiana is listed in Meat and Grill for Antioquia / Paisa. Follow the verified ingredients and numbered instructions below.
Keep all ingredients cold and sanitary.
Mix blood with salt, cumin, scallions, herbs, rice, peas, and fat.
Stuff the casings only two-thirds full because the rice expands.
Tie into links.
Poach in 175°F/80°C water—never a hard boil—until the center reaches 160°F/71°C, about 25–40 minutes.
Cool quickly in ice water, dry, and refrigerate.
Before serving, grill or fry gently until the casing is crisp and the interior is steaming hot.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
food-grade fresh pig's blood
cooked white rice
finely diced pork fat
peas
chopped scallions
cilantro
salt
cumin
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