¡Ola, my dear Spanish people!

I hope you can help me out. My parents spent some time in Alicante, and asked what they could bring back for me. Apart from some smoked peppers I asked for a dried blood sausage, if that's a thing there (I know fresh could be, but not practical). They brought back the achorizada in the photo, which sounds interesting. Just to be sure – this is eaten uncooked, as is (just remove the skin), correct? If you have any tips on how to consume, I'd love to hear them.

Thanks!

by MoutEnPeper

9 comments

  1. I’m Spanish and I just found out that this exists. Apparently, you can eat it like this, you don’t need to cook it.

  2. I’ve never heard of that product before (lived 36 of my 37 years in Spain)

  3. I hadn’t heard about it either, looks like a chorizo/morcilla hybrid 🤤

  5. Ah, yes. The traditional Chorizo from Carchelejo… 😉

    I’ve never seen it but it seems the condimented meat which is put inside the chorizo. Ig that is the case I recommend you heat it a bit, in a pan or even in yhe microwave, and eat it with lots of bread.

    And report back. Perhaps we are losing a hidden gem of our gastronomy here.

  6. Well, those were some quick replies. They (and a quick Google) convinced me to try some slices. It’s a very nice sausage – the chorizo part is dominant, but the blood sausage add a lot of depth, warmth and a little sweetness. Very nice indeed! I’m also quite sure I’ll add it to some dishes, but as charcuterie it’s great.

  7. Ese es el famoso chorizo de Carchelejo que las tres primeras lonchas no tienen pellejo

  8. Es una morcilla achorizada. Puede comerse cruda o ligeramente frita en sartén en un poco de aceite de oliva. Si después fríes un huevo en ese mismo aceite y lo comes junto a la morcilla, tendrás un delicioso y calórico manjar.

    Las morcillas achorizadas también existen en algunas zonas de Castilla La Mancha y Extremadura.

  9. Esa morcilla es la caña, una bomba para las arterias, pero una cerveza, regañá y morcilla de carchelejo y que te quiten lo bailao, tengo una amigo que la distribuye en Granada y es mi camello morcillero.

    PD.: Mi consejo es que te la comas tal cual, le quitas la piel y listo, yo me la como a veces con el pellejo, pero la propia etiqueta indica que se lo quites, esa morcilla no es para cocinarla.

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