What is Puerto Rican morcilla made of?
In Puerto Rico, blood sausage is known as morcilla. It’s made with rice, cilantro, garlic, and chili pepper. Some contain paprika, annatto and some spices to give it a kick. Morcilla is especially popular during holiday season.
What can I use instead of morcilla?
If you can’t find morcilla, then you could always substitute it with some soft black pudding, cut into pieces and added at the end of cooking. Heat the olive oil in a pan and gently cook the shallots and the garlic for a couple of minutes, stirring them as they are cooking.
Is morcilla high in iron?
contains 3.5 g of saturated fat and 10 mg of cholesterol per serving. 57 g of Morcilla blood sausage by Goya Foods, Inc. contains IU vitamin A, 2.4 mg of vitamin C and mcg of vitamin D as well as 0.72 mg of iron, 19.95 mg of calcium and mg of potassium.
What is black pudding substitute?
In Scotland the vegetarian alternative to black pudding would be white pudding which is oatmeal, onions, spices and beef suet. One would have to be careful to ensure it was the traditional beef suet one rather than some cheaper version with pork fat.
How do you make morcilla?
Morcilla is a blood sausage, very popular in Spain and Latin America. Peel off onions and chop them finely. Mix them with rice and leave overnight in a suitable container. The rice will absorb onion juice and will increase in volume.
How to cook morcilla pudding?
8 oz morcilla (black pudding ), cut into 12 slices about 3/4 inch thick Heat the olive oil in a large frying pan and gently fry the onion, garlic, dried oregano and paprika for a few minutes until the onion is softened and has turned a light golden colour.
How much garlic do you put in a morcilla?
2 cloves of garlic – sliced as finely as you can get it. 8 oz morcilla (black pudding ), cut into 12 slices about 3/4 inch thick Heat the olive oil in a large frying pan and gently fry the onion, garlic, dried oregano and paprika for a few minutes until the onion is softened and has turned a light golden colour.
How do you eat morcilla in Spain?
Cooking and Serving Morcilla. Spaniards generally cut morcilla into thick slices (1 inch or so), called “rodajas,” and fry them in a bit of olive oil, and then eat with bread; it is eaten this way as a tapa or snack.