Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Restaurants & Bars


Morcilla de Burgos


Restaurants & Bars 11

Morcilla de Burgos

dzop | Jun 28, 2009 08:23 AM

Its a version of blood sausage made with rice. It's
(a) not importable to the US.
(b) not carried at Despana (because of (a))
(c) apparently impossible to find US-made versions. The manager at Despana had no idea where I could track one down. The only Spanish expat that I know was similarly baffled.

I see it available at, but I'm leery of buying blood sausage mail-order. Do any restaurants/stores in the tristate area make this?

Want to stay up to date with this post?

Recommended From Chowhound