Morcela is a blood sausage, typically served in rural regions of Portugal like Guarda and Portalegre. Besides pork meat, morcela also has the animal’s blood, which gives it a different consistency (soft and crumbly) and a darker color compared to chouriço and linguiça.

2024年3月6日 · Morcela is a blood sausage, typically served in rural regions of Portugal like Guarda and Portalegre. Besides pork meat, morcela also has the animal’s blood, which gives it a different consistency (soft and crumbly) and a darker color compared to chouriço and linguiça.

The morcela is a smoked sausage, is black and has a glossy surface, while its dark interior is marbled with fat. There is also a type of black chouriço, also a smoked blood sausage because it is made with pig blood together with pig meat. It is called chouriço de sangue.

2021年9月24日 · Morcela is blood sausage at its finest, unbelievably rich and flavourful with the perfect amount of spice. Morcela is a traditional Portuguese blood sausage that, like chouriço and linguiça, is very much a part of the Portuguese cuisine, especially around …

2013年5月2日 · Morcela is blood sausage at its finest, unbelievably rich and flavorful with the perfect amount of spice. It is typically seen being eaten on almost every Portuguese dinner table in a cozido or at any event, it is that good. It is actually very healthy to eat as it is full of iron.

2022年2月20日 · Morcela makes an appearance in feijoada (a stew of pork, sausages, and beans) and in cozido (a kind of a Portuguese pot au feu–a boiled dinner of meat, sausages, and vegetables). Cooks also prepare it fried, grilled, and sauteed …

Discover the unique and flavorsome world of morcela, a traditional Portuguese blood sausage. Explore its history, cooking methods, and versatile uses.

2024年10月8日 · Portuguese blood sausage, known as morcela or chouriço de sangue, is a distinctive culinary creation with variations across the country. It comprises a mix of minced pork, pork blood, and seasonings, encased in natural casings.

Morcela de Arroz is a traditional Portuguese and Brazilian blood sausage. Boil rice, but do not overcook. Boil meat and fat trimmings in a little water until soft. Cool and chop into 1/4” (6 mm) …

2021年12月15日 · MORCELA. The center, south, and islands all produce morcelas. This enchido was clearly developed as a way to use the blood of the pig which is still believed to be very good for your health. There are many types of morcela but the basic recipe seems to be: Pork cuts: bloody pieces of pork meat and blood.