morcela
Also known as: blood sausage, black pudding
A Portuguese blood sausage made from pork blood, fat, and seasonings (often including cinnamon, cumin, or orange peel depending on the region), stuffed into casing and typically already cooked when sold. It has a dark, dense, almost fudgy texture and a rich, mildly spiced, iron-forward flavor -- similar to Spanish morcilla or British black pudding, though seasoned differently.
Buying guidance
Sold refrigerated or vacuum-sealed at a Portuguese or Spanish grocery, usually already cooked -- check the label, since it changes how it's handled (reheated vs. simmered from raw). It's fragile compared to a firmer sausage like chouriço, so handle it gently to avoid splitting the casing.
Substitutions
- Spanish morcilla -- very close in style and texture, a near-direct substitute.
- British or Irish black pudding -- similar concept (blood, fat, and grain or filler in a casing), though usually milder in spicing.
- Omit entirely -- morcela is often listed as optional even in traditional recipes; the dish loses some richness and its dark color but still works.
Tips & common mistakes
Because it's already cooked and fragile, simmering it for as long as raw meats in the same pot breaks it apart into crumbs rather than keeping it in sliceable pieces -- add it near the very end, just long enough to heat through.
Storage
Keeps refrigerated for about a week once opened, similar to other cooked sausages; freezes well if it won't be used within that window.