Morcilla dulce
Also known as Morcilla Dulce
Nationwide, Spain
A sweet, fruited blood sausage.
Overview
Morcilla Dulce turns blood sausage toward the festive pantry. Bread, sugar, dried fruit, nuts and warm spice soften the blood and create a sausage that can be fried and served almost like a pudding. The Atlas home formula is explicitly Galician-style rather than a claim to represent every sweet morcilla.
Where it's from
The cut
How to recognise it
The cooked filling is very dark but softer and more cake-like than ordinary morcilla, with visible fruit or nuts. The aroma should combine blood, spice and caramelised sweetness without raw iron, sourness or stale nuts.
- Casing
- Hog casing, 36 mm
Origins and history
Sweet blood sausages grew from the same need as savoury morcilla: fresh blood had to be used on slaughter day. Households enriched it with whatever marked abundance in their region, including raisins, figs, almonds, pine nuts, anise, cinnamon and sweet wine. Galician versions often lean on bread, raisins and pine nuts, while Canary Island versions may use almonds, ginger and aromatic herbs. Their sweetness links charcuterie with older festival cooking, where meat, spice, fruit and sugar were not kept in separate courses.
- Protection
- Unprotected.
- Seasonality
- The winter matanza.
Serving and cultural significance
Slice and fry until the outside caramelises and the centre becomes soft and fragrant. Serve warm with bread, apples, roasted fruit or toasted nuts. Depending on the region, it may appear beside festive sweets, coffee or sweet wine rather than in a savoury stew. Its place is often at the end of the matanza meal, where the richness of blood and fat is balanced by fruit, spice and crisp browned edges.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, please run it through one of our curing calculators, so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →The cure below is the traditional reference. “Make this” opens the measured Curesmith home recipe, scaled to your batch.
- Meat
- pork
- Cut
- blood, rice, dried fruit
- Salt (%)
- 1.41
- Fermented
- No
- Smoked
- No
- Maturation
- cook and set
- Basis
- per 1 L pig's blood (book basis)
- Style
- Sweet blood sausage
Ingredients
- Blood (base)100% · 1000 g/kg
- Dry white bread, rolls or bread crumbs100% · 1000 g/kg
- Pork lard50% · 500 g/kg
- Flour, general purpose33.33% · 333 g/kg
- Sugar17.65% · 176 g/kg
- White pepper0.24% · 2 g/kg
- Figs, dried3.53% · 35 g/kg
- Almonds, chopped3.53% · 35 g/kg
- Pine nuts, roasted3.53% · 35 g/kg
- Cinnamon0.24% · 2 g/kg
- Nutmeg0.12% · 1 g/kg
- Cloves, ground0.06% · 1 g/kg
- Star anise, ground0.12% · 1 g/kg
- Sweet wine7.06% · 71 g/kg
Notes
- This is a cooked product. Cook thoroughly to a safe internal temperature and cool promptly; cooking does not kill botulinum spores, so keep the warm-holding window short and refrigerate.
In the Codex
What this product teaches, and where to read more.
Temple. Pillar, Hygiene Control