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    Home / Argentinian Kitchen / Morcilla Argentina

    Morcilla Argentina

    The Argentine blood sausage, grilled low and slow until its skin crisps — sweet, spiced, and unapologetically rich.

    ⏱ 5 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 Argentinian KitchenCategory
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    Morcilla Argentina

    Morcilla is a staple of every asado, a dark, sweet blood sausage seasoned with onion, paprika, and sometimes rice or nuts. It is cooked gently over embers until the casing blisters and the filling turns soft and fudgy.

    Sweet, smoky, and seriously rich

    The casing snaps and crisps while the filling inside stays dense, sweet, and almost creamy, with warm spices and a deep, savory richness. Spread on crusty bread, it is an asado rite of passage.

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    Step by stepInstructions

    1. Set up a gentle fire — low coals or the coolest section of the grill, since morcilla must cook slowly.
    2. Brush the morcillas lightly with olive oil and place them over the low heat.
    3. Cook for 15 to 20 minutes, turning every 3 to 4 minutes, until the casings are dark, blistered, and crisp; never prick them.
    4. If the sausages threaten to burst, move them to an even cooler spot and keep turning.
    5. Rest for 5 minutes, then slice into thick rounds.
    6. Serve warm with crusty bread, lemon wedges, and chimichurri or salsa criolla.

    💡 Chef tips & storage

    Low heat is everything — morcilla bursts and turns to paste if rushed. It is a condiment as much as a dish: spread the soft interior on bread like a pâté.

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    Recipe details

    Prep5 min
    Cook20 min
    Servings4
    CategoryArgentinian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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