Wagyu beef blood sausage from Burgos

Black PuddingCooked

The blood sausage It's one of the gastronomic banners of the province of Burgos. Its unmistakable flavor makes it present on the table of those who aspire to put in their mouths a product that is one hundred percent Burgos and one of the most in demand by those who visit the province. Aware of this and the culinary qualities it offers, Saint Rosalia It has among its products a Burgos-style blood sausage made from its star product: the tasty and exquisite beef from wagyu.
Lovers of Burgos gastronomy They know that each town or region has its trick when it comes to developing and making a product with a different flavor. In Santa Rosalía we make that difference, using the blood and fat of our wagyus and adding rice, onion and spices to it. The tradition, which we also follow, marks the way of making the tripe broth that later gives shape to the famous Burgos blood sausage. Thus we obtain a very balanced dish, with a different flavor and a special texture.

Can you imagine surprising your diners with a blood sausage from Burgos that perhaps they have never tried before? Choose this wagyu delicacy and they will not disappoint you, as it combines traditional and innovative with a unique and unmistakable flavor.

Black PuddingRaw

The Santa Rosalía blood sausage It is presented vacuum packed, with an approximate weight of about 250 grams. A very delicious way to cook it is to cut it into slices and then brown them on both sides in a frying pan with a splash of olive oil. It is the most delicious way to enjoy this delicacy from Burgos and the qualities of wagyu.


Burgos blood sausage is a sausage made from pork blood and rice, typical of Burgos cuisine. Onion, lard, salt, pepper, paprika, oregano, and other spices are added to the mentioned ingredients. Oral tradition says that it must be: “bland, greasy and spicy.”
It is believed to be one of the oldest known foods. It is taken into account when defining the Royal Academy of Language, and it is seen that it comes from 'morcón', it is known that it is a pre-Roman voice that recalls “the part of the thick intestine of some animals that is used to make sausages.”