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Colombian Style Morcilla Black Sausage with Rice


Colombian Style Morcilla Black Sausage with Rice

1 Pound - U.S. Made

$11.95l-cz-05 l-cz-05 l-cz-05
  • Colombian style black sausage
  • Flavorful, infused with rice, peas and onion
  • Great for the grill and the skillet
  • USDA Inspected
  • Size - 16 oz/454g

This black or blood chorizo is the Colombian variation of the traditional European sausage. Fresh pork, beef, spices, peas and rice are the ingredients in the special recipe that Mr. Tango uses for these morcillas. Soft and easy to cook, they are the perfect complement to chorizos on the grill or in the skillet. Enjoy it alone or as an appetizer for your next asado (barbecue).

Your chorizo will arrive cold. It can be stored in the refrigerator for up to one week or for up to 8 weeks in the freezer.

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Customer Reviews

Average rating from 8 reviews
  • "Taste less,dry"

    glenn - Cambria Heights, NY November 2020

  • "Excellent flavour, perfect texture to the rice, only disappointment is the casing is a bit tough and stringy."

    Michael - State College, PA July 2020

  • "OMG! Por Dios! I finally found it! Nice blend and really excellently seasoned. The salinity from salting the rice was perfect! Took me straight back to Colombia. As someone who has lived there, this is very close although I didn't remember "green pea". I always thought it was garbanzo bean, but maybe it was like a yellow pea variety. Either way, this morcilla tasted Spot On! I already told my Colombian friends about your online store."

    brian - FOUNTAIN, CO June 2019

  • "Decent but bland. Eat these immediately after grilling, reheating the next day they smell awful and have poor consistency. "

    Mike - Falls Chirch, VA November 2018

  • "Classic taste. Will be ordering this again!!"

    Santiago - Asheville, NC November 2016

  • "My husband loves them"

    Elisabeth - Louisa, KY August 2016

  • "very good"

    Lori - SOMERSET, NJ December 2015

  • "Ad says with rice but I see no rice."

    Marcia - Belvidere, NJ November 2015

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