Morcilla Balls

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 125 g ( oz) onion, finely chopped
  • 40 ml ( fl oz) grape seed oil
  • 125–175 g (4½–6 oz) cooked rice
  • 125 g ( oz) free-range pork back fat, frozen
  • 125 ml (4 fl oz/½ cup) fresh pig’s blood
  • 5 g ( oz) table salt
  • 4 g ( oz) freshly ground black pepper
  • 10 g ( oz) sweet paprika
  • 5 g ( oz) smoked paprika
  • 0.75 g ground cinnamon
  • 0.5 g ground cloves
  • 0.5 g ground oregano plain (all-purpose) flour, for dusting
  • 1 free-range egg, beaten
  • 1 quantity black breadcrumbs
  • 600 ml (21 fl oz) non-GM canola oil*, for deep-frying


This will make more than you need but it’s difficult to make a smaller quantity. Sweat the onion in the oil in a small saucepan over low heat until softened. Set aside to cool slightly. Mince the rice, then check the weight — you need 125 g ( oz), so mince a bit more if necessary.

Finely dice the pork back fat.

Combine the onion, rice, pork fat, pig’s blood, salt, pepper and spices well, then place in a medium vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 70°C (158°F) and leave for 15–20 minutes, checking and moving the mixture around at 5-minute intervals.

Once set, chill the bag in iced water. Roll the chilled morcilla into 30 g (1 oz) balls. Place them in and out of the freezer to firm them up and to get an even shape.

One hour before serving, coat the morcilla balls with the flour, then the beaten egg and lastly the black breadcrumbs. Refrigerate until needed.

When ready to serve, heat the oil in a deep-sided saucepan to 170°C (338°F) and deep-fry the morcilla for 2 minutes 20 seconds. Drain on paper towel.