Argentine · appetizer
Morcilla (Blood Sausage)
Morcilla (Blood Sausage) reads umami 6.6, richness 6.3 and salinity 3.9 on Palate's 0–10 flavor X-ray — a Argentine appetizer, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.0 / 10
- Sweet & Fruity — 3.6 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 6.5 / 10
- Aromatic & Spice — 2.4 / 10
The measured notes (of 18)
Umami 6.6 · Richness 6.3 · Salinity 3.9 · Sweetness 3.4 · Warm Spice 2.2 · Heat 1.4 · Bitterness 0.8 · Herbaceous 0.8 · Earthy 0.8 · Smoke 0.7 · Fruity 0.7 · Sourness 0.7 · Nutty 0.6
What's in it (6)
- 2 cups pork blood
- 1/2 cup fat
- 1 cup rice
- 2 tsp spices
- salt to taste
- 4 natural sausage casings
Time & effort: about 15 min · effort: medium
Nutrition (per 100 g, engine-estimated): 312 kcal, 7 g protein, 23.7 g fat, 18.1 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix fresh pork blood with cooked rice or softened onion, season generously with salt and spices, and fill natural casings.
- Simmer gently to set the filling, then grill or pan-fry until the skin is charred and the interior is warm.
- Serve sliced as a first course.
Dishes with a similar flavor shape
- Tonkatsu (とんかつ) — Japanese
- Lutefisk med Ertestuing (Lye-Cured Stockfish with Mushy Peas) — Norwegian
- Scotch Egg — British
- Bitterballen — Dutch
- Kalakukko (Rye-Crusted Fish and Pork Loaf) — Finnish
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.