Morcipán
Recipes with Morcilla Argentina
The blood sausage sandwich of Buenos Aires. A grilled morcilla split open and stuffed into a crusty bread roll with chimichurri. Street vendors sell them outside football stadiums and at weekend ferias. The bread soaks up the fat and juices. You eat it standing, with napkins, fast.
Prep Time
5 min
Cook Time
8 min
Servings
2
Difficulty
Easy
Ingredients
- 2 morcilla criolla links
- 2 crusty bread rolls (pan francés or marraqueta)
- 3 tablespoons chimichurri
- Optional: crispy onion rings
Steps
Grill the morcilla links over medium coals for 6-8 minutes, turning once. The skin should blister and turn dark but not burst open.
Split the bread rolls and toast the cut sides face-down on the grill for 30 seconds.
Split each morcilla lengthwise and lay it open-faced inside the toasted roll. Spoon chimichurri over the filling.
Close the roll and eat within two minutes while everything is still hot.
Tips
The bread matters. A soft roll turns to mush. You need something with a hard crust that can hold up against the fat without falling apart. The chimichurri is not optional: the vinegar and parsley cut the richness of the blood sausage.