2013年5月2日 · Morcela, or Portuguese Black Pudding, is probably the most unique thing to eat in Portuguese cooking. But let me tell you, if you can brave the initial hesitance of eating blood pudding, you will love it as much as all the Portuguese do. Morcela is blood sausage at its finest, unbelievably rich and flavorful with the perfect amount of spice.

A morcela é um tipo de chouriço original de Portugal, e é um ingrediente popular no café da manhã nestes locais e como iguaria em refeições elaboradas. Tradicionalmente, a morcela é feita de uma combinação de sangue e gordura de animais de fazenda (geralmente porcos) com aveia ou outros grãos.

A morcela ou chouriço de sangue, em Portugal, chamada no Brasil de chouriço ou morcilha, é um enchido (no Brasil um embutido) que leva na sua composição o sangue fresco do animal usado para sua confecção; pode, ou não, levar gordura do animal, além de vários temperos. É um enchido (ou embutido) sem carne, recheado principalmente com ...

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

2022年2月20日 · The morcela Azoreans are most familiar with contains no meat–just pork fat, blood, onions, garlic, and spices and is, understandably, quite rich. But you can find morcela all over the country and in endless variations. In some regions, sausage makers make it with cloves, cumin, nutmeg, and/or pepper.

2022年9月7日 · Morcilla, pronounced mor-SEE-yah or mor-THEE-yah, is a Spanish blood sausage that is popular throughout the country, both as a tapa and as an ingredient in other dishes. While the idea of consuming pigs' blood might not be immediately appealing to everyone, morcilla has a uniquely rich and satisfying flavor that can win over even staunch naysayers.

2021年9月24日 · Morcela, or Portuguese Black Pudding, is probably the most unique thing to eat in Portuguese cooking. Morcela is blood sausage at its finest, unbelievably rich and flavourful with the perfect amount of spice.

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. Places like Melgaço and several other localities in Northern Portugal ...

Morcela is a traditional, Portuguese blood sausage. It is made from high-quality pork meat, pork blood, and seasoned with a blend of traditional Portuguese spices, giving it a unique and distinctive flavor.

We make our Morçela on site, using our original family recipe of quality spices that is then wood smoked in our very own smoke house. Since our Morçela is made by hand each package varies in weight, 0.70 - 0.80 lbs. Ingredients: Beef Blood, Rice, Onion, Bread Crumbs, Lard, and Salt in …