La uruguaya.
The Río de la Plata's strangest treasure — a blood sausage with raisins, orange peel, and walnuts. Uruguay swears by it.
dulceDOOL-seh
Latin dulcis, 'sweet'The day Uruguay put 'sweet' next to 'blood sausage' and refused to apologize.
If the morcilla clásica is Spain remembered, the morcilla dulce is Uruguay invented: the same dark sausage, but studded with raisins, candied orange peel, and walnuts — dessert and asado shaking hands.
Uruguayans defend it the way they defend their dulce de leche: absolutely, and with evidence. One warm slice usually closes the argument.
Our family's table is rioplatense to the bone — this one is made in-house exactly the way it's missed.
Uruguay's sweet blood sausage — studded with raisins, candied orange peel, and walnuts. Dessert and asado in one casing, and almost impossible to find in Florida.
Uruguayans eat it right beside the savory course — the sweetness plays against the fire. Try one slice warm and you'll understand the country.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
By the link · fresh or frozen
Produced under USDA inspection(813) 969-3609 · whole orders 48h ahead · wholesale & trade →
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