What Spanish blood sausage is often made with rice and onions?

What Spanish blood sausage is often made with rice and onions? The answer is morcilla. It is a broad Spanish name for blood sausage, with recipes varying significantly by region. One of the best-known versions, morcilla de Burgos, combines pork blood and fat with rice, onions, salt, and seasonings. It is commonly sliced and fried, grilled, roasted, or added to stews.

Morcilla developed within Spain’s traditional whole-animal cooking, especially the winter pig-slaughter traditions in rural communities. Regional versions can be very different: some use rice, others rely on onions, breadcrumbs, potatoes, pine nuts, or almonds. Morcilla de León, for example, is typically associated with onion rather than rice, while morcilla patatera from Extremadura includes potato.

A common mix-up is treating morcilla as one fixed recipe. The word identifies a family of blood sausages, not a single standardized filling. Chorizo is also a Spanish sausage, but it is generally seasoned with paprika and does not use blood as its defining ingredient.