Morcela — Portuguese blood sausage, similar to Spanish morcilla. Pork blood, rice or onions, cinnamon, clove; grilled slices, in cozido das alheiras.
Across cuisines
Morcela is a type of blood sausage found in Portuguese and Brazilian cuisines, made from pork blood, fat, and spices. It is typically cooked by grilling, frying, or simmering, and is often served with rice or potatoes. The flavor can vary from spicy to sweet, depending on the region.
