Morcilla a la Parrilla

Name: Morcilla a la Parrilla
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: Argentine
Ingredients: 4 blood sausages (morcilla); bread — to serve

5 minutes prep 12 minutes cook Serves 4 gluten-free, dairy-free, meat

Morcilla a la Parrilla is a staple of the traditional Argentine asado, where it plays a crucial role among the achuras, or offal cuts, that start the barbecue feast. The sausages are grilled until their casings become firm and the insides are heated through, releasing a unique aroma that signals the beginning of an authentic parrilla experience. This dish is typically enjoyed as an appetizer, setting the tone for the meaty courses that follow.

Morcilla offers a rich, earthy flavor with a creamy interior and a crisp grilled skin, creating a satisfying contrast when paired with fresh bread, embodying the welcoming spirit of Argentine barbecue culture.

Ingredients

4blood sausages (morcilla)
bread — to serve

Method

Preheat your grill to medium heat. This ensures that the morcilla cooks evenly without bursting. If using a charcoal grill, let the coals turn white and ashy before placing the sausages on the grill to maintain a consistent temperature.
Place the 4 blood sausages (morcilla) on the grill. Use tongs to gently turn them every couple of minutes. The goal is to heat them through evenly without the skin splitting. The skin should become taut and slightly crisp, indicating that the interior is hot.
Avoid using a high flame, as this can cause the morcilla to explode. The casing is delicate, and a gentle heat will prevent it from bursting while allowing the flavors to develop fully.
Once the morcilla is heated through and the skin is tight, remove them from the grill. Let them rest for a minute to allow the juices to settle, which will make slicing easier.
At the table, slice the morcilla into thick rounds. This communal style of serving allows everyone to enjoy the sausage with ease.
Serve the sliced morcilla with fresh bread. The bread helps to balance the rich flavors of the sausage and provides a satisfying texture contrast.
If desired, offer a little chimichurri on the side. The morcilla is already well-seasoned, so just a small amount of chimichurri will enhance the flavors without overpowering them.