Santa Rosalía Wagyu Blood Sausage (350g)

Santa Rosalía Wagyu Blood Sausage

Santa Rosalía Wagyu Blood Sausage offers an exceptional interpretation of Spain’s beloved morcilla, skillfully blending tradition and innovation to produce a gourmet delicacy. Crafted from the prized meat and blood of Wagyu cattle—renowned for their intricate marbling and remarkable tenderness—this blood sausage stands far apart from standard pork-based varieties. The artisan process at Santa Rosalía includes blending Wagyu beef and blood with rice, onions, and an aromatic array of Spanish spices, delivering a sausage with a rich, complex flavour and remarkably delicate consistency.

Each bite captures layers of taste: the initial hit of warm, earthy spice, followed by the subtle sweetness of slow-cooked onions, and the signature luscious richness provided by Wagyu fat. The rice integrated into the sausage absorbs these striking flavours, resulting in an amazing mouthfeel—creamy, yet never heavy. Santa Rosalía’s commitment to the finest raw ingredients and artisan curing techniques ensures that every sausage is a celebration of both modern culinary artistry and the time-honoured flavours of Burgos, Spain.

This Wagyu Blood Sausage is adaptable for many culinary occasions. Simply slice and pan-fry or grill for a few minutes on each side until crispy and golden. Served with rustic country bread or roasted peppers, it makes an outstanding tapa. It excels as a flavourful addition to traditional stews, risottos, or even pasta dishes, where its unique depth of taste can shine through. When gently warmed, the sausage releases a fragrant aroma and the rice turns creamy, offering a comforting, satisfying eating experience.

Packed in a convenient, vacuum-sealed format, this gourmet sausage invites exploration—transforming everyday meals into occasions and making festive gatherings truly memorable. For adventurous cooks, using it in stuffing, rice dishes, or alongside sweet apple compote elevates both weekday dinners and fine-dining moments. Every serving of Santa Rosalía Wagyu Blood Sausage pays homage to Spanish culinary heritage while inviting new interpretations for modern kitchens.

How the Spanish Enjoy Santa Rosalía Wagyu Blood Sausage

Across Spain, especially in Burgos, blood sausage is regarded as a culinary emblem. Locally, it is renowned for being blanda, grasa y picante—soft, rich, and spicy. Typically, Spaniards enjoy Wagyu Blood Sausage sliced and pan-fried with olive oil until the exterior is crisp and the interior creamy. It is a staple at barbecues, a savoury companion to crusty bread and piquillo peppers, or served as the star of hearty dishes like potaje (stew) and arroz con morcilla (rice with blood sausage). In Burgos, it may also appear as part of a tapa spread, simply prepared to highlight its natural flavour. Some families prepare it alongside roasted apples or use it to enrich fillings for vegetables or empanadas, embracing both everyday enjoyment and festive occasions. This approach draws out the sausage’s unique Wagyu characteristics, infusing classic recipes with exceptional umami and melt-in-the-mouth texture.