Argentinian Blood Sausage with Potatoes

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Argentinian blood sausage tastes just the same as Lithuanian blood sausage. So if you want to try some Lithuanian cusine flavors, this is the one. Growing up I loved blood sausage. My mom just would fry in a pan with a little bit of oil until crisp and I would enjoy with some rye bread.

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Morcilla is a traditional Argentinean blood sausage that is a staple in the country’s cuisine. The sausage is made with pork blood, rice, and spices, and it’s typically served as an appetizer or as part of a traditional “asado” (barbecue). The sausage is usually served with chimichurri sauce, a traditional sauce made with parsley, garlic, olive oil, and vinegar.

The origin of morcilla can be traced back to the indigenous people of Argentina, who used to make a similar sausage with the blood of wild animals. The sausage was later adopted by the Spanish colonizers and evolved into the morcilla we know today.

Here is a recipe for a traditional Argentinean morcilla:

Ingredients:

• 1 lb pork blood
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Sausage casings

Directions:

1. In a pan, sauté the onion and garlic until softened.
2. In a large mixing bowl, combine the pork blood, cooked rice, sautéed onion and garlic, paprika, cumin, oregano, salt, and pepper. Mix well.
3. Stuff the mixture into the sausage casings and tie off the ends.
4. Prick the sausages with a needle to prevent them from bursting while cooking.
5. Grill the sausages over medium-high heat, turning occasionally, until they are browned and cooked through (about 20-25 minutes).
6. Once cooked, the sausages can be stored in the refrigerator or freezer.

In conclusion, morcilla is a traditional Argentinean blood sausage

The Origins of Blood Sausage: A Traditional Dish in Lithuanian and Argentinean Cuisine

Blood sausage, also known as black pudding, is a traditional dish that has roots in many cuisines around the world. The dish is made by mixing pork blood with other ingredients such as pork fat, barley, or oats, and seasoning it with spices. The mixture is then stuffed into sausage casings and cooked or smoked.

In Lithuanian cuisine, blood sausage is known as “ktaujiniai vėdarai” and it’s considered a traditional dish. The sausage is made with pork blood, pork fat, barley, and a variety of spices. It’s often served as a main course, and it’s typically served with mashed potatoes or rye bread.

In Argentina, blood sausage is known as “morcilla” and it’s also considered a traditional dish. The sausage is made with pork blood, rice, and spices, and it’s typically served as an appetizer or as part of a traditional “asado” (barbecue). The Argentinean morcilla is usually served with chimichurri sauce, a traditional sauce made with parsley, garlic, olive oil, and vinegar.

Here is a recipe for a traditional Lithuanian blood sausage:

Ingredients:

• 1 lb pork blood
• 1 lb pork fat
• 1 cup barley
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp marjoram
• Sausage casings

Directions:

1. In a large pot, cook the barley according to package instructions.
2. In a separate pan, sauté the onion and garlic until softened.
3. In a large mixing bowl, combine the pork blood, pork fat, cooked barley, sautéed onion and garlic, salt, pepper, and marjoram. Mix well.
4. Stuff the mixture into the sausage casings and tie off the ends.
5. Boil the sausages in a pot of water for about 30 minutes.
6. Once cooked, the sausages can be stored in the refrigerator or freezer.

I hope you gonna try, it’s very delicious!