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Apr 30, 2010 09:22 AM

Where to buy Portuguese Blood Sausage?

Looking to find good Portuguese blood sausage in the South Bay area? I've seen but never tasted the German version available at Alpine Village in Torrance but never the true authentic Portuguese type.

Alpine Village
, Compton, CA 90221

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  1. I've seen it a couple of times at Portugal Imports, 11655 Artesia Boulevard, Artesia, CA 90701 (562) 809-7021 but I'd call first to make sure. They do have a good variety of other Portuguese food items, and some wine, and a very good bakery.

    Portugal Imports
    11655 Artesia Blvd, Artesia, CA 90701

    1 Reply
    1. re: estone888

      Will have to check this place out. Thanks.

    2. I wonder if the Portuguese versions are much different from Spanish morcilla? La Espanola Meats makes a couple of versions of moricilla: one with a heavier emphasis on onions and another with rice.

      La Espanola Meats
      25020 Doble Ave, Los Angeles, CA 90710

      4 Replies
      1. re: bulavinaka

        Haven't tried the Spanish version. The ones I'm accustomed to had a fair amount of green onions in it but no rice. Just nice bits of fat and meat which gave it a unique flavor. I used to buy them in Hawaii supermarkets in the past but none of them carry it any more. Must not have enough sales to warrant retail distribution? I only could get them at the Gouveia factory and only in the frozen state.

        1. re: bulavinaka

          Both kinds of moricilla from La Espanola are excellent.

          1. re: annapurna7

            I agree. I'm not a fan at all of blood -____. But I saw a couple of recipes as well as Jose Andres cooking some up on his show and had to try this, and am glad I did. Wonderful flavors and a much meatier substantial texture than I had expected.

            1. re: bulavinaka

              Morcilla and some crusty french bread makes a great dinner.
              I used to have morcilla imported from Puerto Rico, so I was excited to find the wonderful morcilla at La Espanola.

        2. Hello Clinton,

          You can find an excellent, fresh, house-made Argentine blood sausage (morcilla) at El Gaucho Meat Market in Redondo Beach. I have enjoyed a wide variety of blood sausages through the years (Argentine (morcilla), British (black pudding), French (boudin noir), German (blutwurst), Korean (soon dae), Louisiana-Cajun, Mexican (morcilla, moronga), Russian (krovyanka), Spanish (morcilla) and Vietnamese (dồi huyết)), but never knowingly Portuguese (morcela). Given the influences, I would expect the Argentine and Portuguese varieties to be similar, both being made with rice and/or onions. I have other local sources, but you requested the South Bay area. In any case, El Gaucho's is probably the best source for genuine Argentine morcilla in SoCal.

          El Gaucho Meat Market
          2715 Manhattan Beach Blvd
          Redondo Beach, CA 90278
          (310) 297-2617

          Among the many variants that I have tried, my favorite by far is the Louisiana-Cajun version known as blood boudin, red boudin or boudin rouge. It consists of fresh pork blood combined with meat from the head and from the internal parts of pork along with rice, onions, and garlic and is highly spiced and peppered. This stuff is phenomenal yet generally unavailable commercially anywhere but in Louisiana where there are only a few sources. The best, IMHO, is:

          Babineaux’s Slaughter House & Meat Market
          1019 Babineaux Road
          Breaux Bridge, LA 70517
          (337) 332-1961 (ask for Larry)

          The UPS Store (337) 232-2442, located in nearby Lafayette, will go to Babineaux’s and procure the product for you, competently pack it in dry ice inside a nice, reusable Styrofoam container and ship it to you the very same day for overnight delivery. I’ve used their services several times with complete satisfaction. Expensive, but so worth it to me.

          3 Replies
          1. re: degustateur

            Thanks for the info degustateur. My mouth is salivating. It's been a while since I've had good blood sausage. You don't find these in too many commercial places, if any, other than specialty houses. But I'm still craving that good ole Portuguese morcela, the kind I used to get many years ago when it was available in my neighborhood markets. BTW, I believed I also tried most or all of the available brands of linguisa here in California and found them to be kind of blandish. I've always preferred the "old school" taste of the Gouveia brand found in Hawaii where they used to use chunks of fat in them along with their special spices. Nowadays it's leaner and tasteless in my opinion. Thanks again for your excellent comments.

            1. re: degustateur


              Here’s a link to an article about two of Louisiana's boudin masters, John Saucier and the Babineaux brothers, Rodney and Larry. Take a close look at the photo of Babineaux’s red boudin. It's made with rice and is a bit leaner than Argentinean morcilla. But, I’ll wager that it has a taste, texture and composition that you'll appreciate. In fact, it may make you forget about morcela altogether. (^_^)


              Note: Both Mr. Saucier’s and the Babineaux’ white boudin are awesome products as well. Palate pleasing and habit forming. Here’s more info:


     Check out the Oral Histories link


              1. re: degustateur

                "I would expect the Argentine and Portuguese varieties to be similar, both being made with rice and/or onions."

                You're absolutely correct, Argentinean version being based on Spanish tradition:

                "Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. It is claimed that this is the original morcilla, and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert.

                In Portuguese cuisine, there are also many varieties of black pudding, ranging from some similar to the Spanish morcilla, known in Portuguese as morcela, to some done only with blood (known as chouriço de sangue)."


              2. Hey Clinton,

                Now that you have piqued my interest, I too am craving some bona fide Portuguese morcela. As you must know, there are a number of online sources, none of which have I tried. Among them:




       (Artesia store mentioned above)



                1 Reply
                1. re: degustateur

                  I was in the Buena Park area off the 91 Fwy today but didn't have time to stop off at that place you've mentioned (Portugal Imports). Will definitely have to do it the next time. BTW, I stopped off at this small bakery (I think it may have been in Artesia?) that had something very close to Portuguese malassadas but with little bits of fruit in them. I don't remember what they called them but it reminded me of those sugar-coated Portuguese doughnuts. That's another thing I've been craving.

                2. No where near the south bay; however, if your are ever in the north-eastern section of L.A. County - Euro Cafe in Claremont has some Portuguese Blood sausages:


                  1 Reply
                  1. re: JBC

                    Wow, they have everything! Even the typical generic Portuguese name "Joe Medeiros". I see they carry two kinds of blood sausages which I must definitely try. I believe I'm more accustomed to the kind coming from the Azores since my grandmother's side comes from there. I wonder what the differences are?