Baku Kitchen! An independent reference of traditional food

Morcilla dulce

Sweet blood sausage with orange peel, walnuts and raisins

Uruguay Charcuterie & cured One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A River Plate version of Spanish morcilla, sweetened rather than spiced, grilled at the asado and spread on bread.

Frequently asked questions

What is Morcilla dulce?

Morcilla dulce is a charcuterie & cured from Uruguay: sweet blood sausage with orange peel, walnuts and raisins. A River Plate version of Spanish morcilla, sweetened rather than spiced, grilled at the asado and spread on bread.

Made with

porkoffalcitrusnuts

Cooked

boiled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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