Blood. Cooking.

Ok not often used in the same thought but hey why not cook with blood? You like that big juicy steak, right – so take the next step. Here is our guide to Portugal’s top blood based dishes:

Start with some Morcela -

A sausage made with pig’s blood. The recipe will vary widely from region to region, sweet in the Azores, hearty in the North, but the main ingredients are blood, fat, pork and spices – its will grow on you!

Chouriço de sangue –

Simple, tasty pork chouriço sausage, with cubes of pork and fat, seasoned with blood.

Blood stew

Dig into Porto’s great arroz de sarrabulho. A thick stew of fresh pork, beef and or chicken cooked in blood and a lovely chocolate color. Rich, thick and memorable.

And for dessert?

Papas de moado from Montemor-o-Velho. Basically this is a pig’s blood muffin in a lovely brown hue – hey you gotta try it!