How to make Morcilla a la Parrilla

Why cooks start here

Morcilla is blood sausage grilled until the skin tautens and the filling is hot. It is an achura of the asado, eaten in slices with bread, not as a breakfast.

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.