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3 cups rice
2 1/2 cups pork blood
1 tsp. salt
2 tsp. cilantro or recao
2 chili peppers (chopped)
2 garlic cloves (a pilonazos)
2 yds. pork tripe (intestines or sausage casings)
Make a pot of white rice a lo Rican, but omit the oil.
Add the pork blood, salt, cilantro, chili peppers, and garlic.
Mix everything well.
Stuff the sausage casing by inserting a funnel but do not squeeze the stuffing or the sausage casings.
The casings should be a little loose and not tight.
Boil the morcilla in salted water for about 25-30 minutes.
After 25-30 minutes, drain the water from the sausage. (Morcilla)
Now you can either fry it or you can freeze it after it cools down for later use.
When you are ready to eat the morcilla, cut it in small pieces and fry it in vegetable oil on moderate heat setting until golden.
Drain the morcilla on paper towels and let it cool before you bite into it.
¡¡¡Ay que ricas!!!
Serve with green boiled bananas or tostones.
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