Pan-Fried Puerto Rican Morcillas (Blood Sausages)

/ Appetizers, Pork / By

Pan-Fried Puerto Rican Morcillas (Blood Sausages)

Pan-fried Puerto Rican morcillas (blood sausages) have their origins in Spanish cuisine, particularly from regions like Asturias and León, where blood sausages (morcilla) have been traditional for centuries. When Spain colonized Puerto Rico in the 15th century, they brought culinary traditions, including sausage-making techniques that used pig blood, rice, and spices.

In Puerto Rico, morcillas evolved with local ingredients and tastes. The Puerto Rican version typically includes:

  • Pig’s blood
  • Rice
  • Garlic
  • Cilantro
  • Culantro
  • Oregano
  • Ají dulce (a sweet pepper)
  • Sometimes plantains or other regional variations

They are often boiled first to set the sausage and then pan-fried or grilled to add crispiness before serving—especially at holidays, fiestas patronales (patron saint festivals), and street food vendors.

So, pan-fried Puerto Rican morcillas are a creolized adaptation of Spanish blood sausages, rooted in colonial history but reshaped by Afro-Caribbean and indigenous Taino influences in flavor and preparation.

 

 

Ingredients:

  • 1 lb Puerto Rican morcillas(blood sausage with rice, typically pork-based)
  • 1 tablespoon vegetable oilor lard
  • 1 small onion, sliced (optional)
  • 1 clove garlic, minced (optional)
  • 1 sprig fresh oreganoor ½ tsp dried oregano (optional)
  • Lemon or lime wedges, for serving
  • Hot sauce, for dipping (optional)

Instructions:

  1. Prep the Morcillas:
    • If the morcillas are in a casing, make sure they are not too dry or brittle. If frozen, thaw them completely.
    • Slice into 2–3 inch segments for easier cooking, or leave whole.
  2. Pan-Fry:
    • Heat the oil or lard in a skillet over medium-low heat.
    • Add the morcillas carefully; they can be delicate and may split if moved too much.
    • Fry for about 4–6 minutes per side, turning only once or twice. The casing should become crisp and browned.
  3. Optional Add-ins:
    • For extra flavor, toss in sliced onions, garlic, and oregano during the last 3–4 minutes of frying. Let them caramelize alongside the sausage.
  4. Serve:
    • Remove from the pan and drain on paper towels.
    • Serve hot with lemon/lime wedges and your favorite Puerto Rican hot sauce or pique.

Tips:

  • Don’t prick the sausages; they may fall apart or leak their filling.
  • Cook on low-medium heat to avoid bursting.
  • Morcillas go great with tostones, arroz con gandules, or yucca.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and pork pages.

Morcillas (Blood Sausage)