Morcilla al Asador
Recipes with Morcilla Argentina
The traditional way to grill morcilla at an Argentine asado. No tricks, no sauce, no garnish. Just morcilla, fire, and timing. The asador places the links on the cooler edge of the grill and lets them heat through before moving them over direct coals to crisp the skin. Served on a wooden board with a knife and nothing else.
Prep Time
2 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Ingredients
- 4 morcilla criolla links (pre-cooked, as sold by the butcher)
- Hardwood charcoal (quebracho or similar)
- Coarse salt
Steps
Build a hardwood charcoal fire and let it burn down to white-hot coals with no flame.
Place the morcilla links on the cooler edge of the grill. Let them warm through for 4-5 minutes without direct heat underneath.
Move the links over the hot coals. Grill for 2-3 minutes per side until the skin blisters and darkens. Turn with tongs, never a fork.
Transfer to a wooden cutting board. Sprinkle with coarse salt. Serve with bread and chimichurri on the side.
Tips
The two-stage approach (indirect then direct heat) prevents the casing from bursting. If the morcilla splits, it was too close to the coals too soon. The filling should still be soft and creamy when you cut it open. Dry or crumbly filling means overcooked.