Morcelas de arroz

Also famous are the blood sausages “morcelas de arroz”. The larger guts are chosen. The stomach of the pig which we call bucho is also used. The seasoning of the meat is the same as for the pork sausage “chouriço” ​​(the meat is cut into pieces, seasoned with paprika, salt, wine and finely chopped garlic, and is left to marinade for 2 to 3 days). Cumin and cloves are added before making the sausages. The rice is parboiled, drained and mixed with the blood, chopped onion and parsley. After filling the guts with this mixture, the sausages are immersed in boiling water, where they finish cooking.