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Mini morcilla with onion, 12 pieces per pack

Brindisa morcilla with onion

£2.75 (Each)

  • In Stock

    Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness.

    The cocktail sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles.

    Pork (52%), blood, onion (19%), breadcrumbs (gluten), paprika, spices, rice flour, antioxidant: E301, salt. Natural casing
    Storage & Care
    Keep refrigerated below 5°C. Once opened, consume within 3 days
    Nutrition Per 100g
    Energy 1607kJ / 373kcal
    Fat 36g
       of which saturates 13g
    Carbohydrate 7.2g
       of which sugars 0.7g
    Protein 9g
    Fibre <0.5g
    Salt 1.3g
    * Typical values per 100g

    Catalana de Embutidos

    Catalana de Embutidos have been producing a wide variety of pork products for over 60 years in Catalunya, to the north of Barcelona.

    Sourcing all their meat from a single supplier and maintaining the highest standards of technical excellence, they produce high quality, consistent, chorizos and morcilla.

    Lentil chorizo & morcilla soup

    300g butternut squash, peeled
    400g Brindisa dried Pardina lentils
    1 tin plum tomatoes
    1 red pepper
    1 green pepper
    1 onion
    1 whole bulb of garlic
    1 tsp sweet smoked pimentón
    300g Brindisa morcilla
    150g Brindisa cooking chorizo hot
    Salt and Pepper
    Valdespino sherry vinegar, to serve


    1. Wash the lentils in cold water (no need to pre soak for this recipe).
    2. Roughly chop the squash, and drain the tomatoes of their juices. Remove the seeds, stem and white membrane of both peppers, and chop each into 6 pieces. Peel off the papery skins from the garlic and onion, but leave whole.
    3. Place all ingredients except the morcilla, vinegar, salt and pepper into a pan with 2.5 litres of water, bring to the boil, and then simmer for 1 hour, skimming regularly.
    4. With 5 minutes to go, add the morcilla and salt and pepper.
    5. Remove the peppers, onion and garlic, puree them in a blender and stir the creamy mixture back into the soup.
    6. Take the chorizo and morcilla out of the pan, slice into fat rings, ladle the soup into bowls, and place a little of both sausages into each dish.
    7. Serve with a few drops of sherry vinegar.