Vallina Asturian Blood Sausage

Vallina Asturian Blood Sausage (Morcilla)

Vallina Asturian Blood Sausage, known locally as Morcilla Asturiana, celebrates the enduring flavours of northern Spain. Produced using a traditional blend of pork, onions, rice, and select spices, this whole, uncooked sausage is beloved for its subtle, earthy profile and velvety texture once cooked. Rooted in the region’s pastoral heritage, Vallina morcilla is made following time-honoured recipes, ensuring each sausage offers a genuine taste of Asturian cuisine.

The hallmark of this sausage is its creamy filling, achieved by gently simmering onions and rice, then mixing with fresh pork blood and spices. Packed into a natural casing, the sausage must be thoroughly cooked before serving. This careful preparation infuses the sausage with its signature flavour and helps to create a soft, savoury texture. The result is a morcilla valued not just for its taste, but for its versatility in the kitchen.

Asturian blood sausage is traditionally the soul of “fabada asturiana,” the region’s renowned white bean stew. When simmered with beans, chorizo, and pork, morcilla imparts a deep richness and satisfying aroma, bringing a unique depth to the finished dish. Besides fabada, it is also enjoyed grilled or pan-fried until the skin crisps and the filling becomes soft and fragrant—perfect as a hearty tapa with bread or alongside roasted peppers.

To prepare, cut the sausage into thick slices or chunks. Grill, fry, or simmer until heated through and lightly browned, ensuring the centre is piping hot. Warm morcilla pairs beautifully with sautéed greens, roasted root vegetables, or scrambled eggs, offering a comforting, rustic meal. Its mild, slightly sweet flavour marries well with cider, a beloved Asturian pairing, as well as robust Spanish reds.

This sausage is not ready to eat and must be thoroughly cooked before enjoying. Its flexible format allows you to decide how best to bring out its sustaining flavours, whether in robust winter stews or quick, homely suppers. Slice and fry for tapas, or simmer gently in stew for a traditional experience. For a classic Asturian approach, try adding to bean stews or pair with leeks and potatoes, finished with a drizzle of Spanish olive oil.

Store your Asturian blood sausage refrigerated and use within a few days after opening. Once cooked, consume promptly to ensure the best texture and depth of flavour. The sausage’s traditional, hearty character makes it a staple in kitchens across Asturias.

How the Spanish Enjoy Asturian Blood Sausage

In Asturias, morcilla is a source of culinary pride and an essential part of local gastronomy. Most famously, it forms a building block of “fabada asturiana,” the celebrated bean stew of the region. The whole sausage is usually added to the stew and simmered, imparting its distinct flavour to the beans and resulting in a soft, rich texture. Grilled morcilla is equally popular in Asturian cider houses, often served hot, sliced thick, and accompanied by roasted red peppers or rustic bread. Locals sometimes pan-fry it alongside eggs or as part of a casual supper with boiled potatoes or sautéed leeks. Whichever way it is prepared, Asturian blood sausage symbolises warmth, comfort, and the convivial hospitality for which the region is known. It is rarely served cold and always cooked, making it a versatile ingredient tailored to both traditional and inventive Spanish dishes.