National Dish Uruguay: Sweet Blood Sausage (Recipe)
In this article
Morcilla Dulce is the sweet blood sausage of the Uruguayan asado, and it genuinely is sweet: raisins, orange zest, cinnamon and brown sugar go in alongside the blood and pork fat. It is grilled until the skin crisps, sliced, and eaten early in the meal — a dish that surprises most people who try it for the first time.
About Sweet Blood Sausage
Morcilla Dulce combines pig’s blood with bacon, onions, raisins, orange zest and brown sugar into an unusual sweet-savoury delicacy. It is a fixed part of Uruguayan grilling culture — the asado — and lends any barbecue a distinctive character. Alongside its savoury sibling morcilla salada, it is one of the first things off the grill and onto the plate.
Ingredients (serves 1–2)
- 250 ml fresh pig’s blood (order ahead from the butcher)
- 80 g bacon or pork fat, finely diced
- 1 large onion, finely chopped
- 50 g raisins
- Zest of ½ orange, finely grated
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- Natural sausage casings (from the butcher)
Shopping for the ingredients
Fresh pig’s blood must be ordered from a butcher and used within a day or two; in countries where it is not sold, a good ready-made blood sausage lets you skip to the grilling. Use an unwaxed orange for the zest. Natural casings are sold by butchers and online.
Preparing the dish
Strain the blood through a fine sieve to remove any clots. Soften the onion and bacon and let them cool completely — hot ingredients will begin to set the blood. Soak the raisins briefly in warm water so they stay plump.
Step-by-step instructions
- Strain the blood through a fine sieve.
- Fry the bacon and onion together for 8 minutes until soft and golden; cool completely.
- Soak the raisins in warm water for 10 minutes; drain.
- Mix the cooled onion and bacon with the raisins, orange zest, sugar, cinnamon, salt and pepper.
- Stir in the strained blood until evenly combined.
- Soak the casings, then fill loosely and tie into links; prick each once.
- Poach at 80°C for 30–40 minutes — never let the water boil, or the mixture splits.
- Cool completely, then grill over medium coals until the skin crisps, about 8 minutes.
Gluten-free / lactose-free version
Made without fillers, morcilla dulce is naturally gluten-free and lactose-free. Many commercial versions include breadcrumbs or rice, so check the label if buying rather than making.
Tips for vegans and vegetarians
Blood sausage cannot be made without blood. The flavour profile — raisins, orange, cinnamon, onion — transfers well to a black bean and beetroot mixture, bound, formed and grilled, if you want something comparable on the same grill.
More tips and tricks
Keep the poaching water below simmering point; visible bubbles will curdle the mixture beyond rescue. Cool it completely before grilling, or it falls apart on the bars. And do not overfill the casings, since the mixture expands.
Adapting the recipe to your taste
Walnuts or pine nuts are a common addition and add texture. More orange zest brightens it considerably. A splash of rum or port in the mixture is a festive touch.
Ingredient substitutions
Ready-made morcilla dulce is sold in Spanish and Latin American shops and needs only grilling. Prunes work in place of raisins. Lemon zest substitutes for orange with a sharper result.
Drink pairing ideas
Uruguayan Tannat, the country’s signature red, is the classic asado pairing. A cold beer works equally well. Mate is what everyone drinks around the grill regardless.
Serving and presentation ideas
Serve morcilla dulce sliced from the grill onto a board, as part of the first round of an asado alongside chorizo and sweetbreads, with bread and chimichurri. It is eaten hot, with the fingers, while the beef is still cooking.
A bit of history
Blood sausage came to the Río de la Plata with Spanish and Italian immigrants, and the sweet version — with raisins, orange and sugar — is a distinctly regional development shared with Argentina. The asado itself is the central social ritual of Uruguayan life, and its running order is fixed by long custom. It offers a genuine window onto Uruguayan cuisine.
More recipe ideas
Summary: Sweet Blood Sausage
Morcilla Dulce is blood sausage sweetened with raisins, orange zest, cinnamon and brown sugar, poached gently and then grilled. Keep the poaching below a boil, cool it fully, crisp it on the coals.
