Spanish · Dinner
Blood Sausage Board
Sliced morcilla pan-fried until the casing crisps, arranged on a board with Manchego, membrillo, marcona almonds and crusty bread. Pork blood sausage carries deep iron-rich, slightly sweet spice from cinnamon and clove. Served with olive oil, a soft-boiled egg and pickled guindilla peppers for a Spanish tapas spread.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
656Calories
28.2gProtein
41.8gFat
38.5gCarbs
19.8gSugar
2.9gFiber
1259mgSodium
375mgChol
15.8gSat Fat
460mgPotassium
260mgCalcium
9.6mgIron
3.8mcgVitamin B12
6.2mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the morcilla into 1/2-inch rounds and set the Manchego, membrillo, almonds and bread out on a board.
2
Boil
Lower the egg into a small pot of simmering water over medium heat and cook 6 minutes until the white is set and the yolk stays soft.
3
Sear
Heat the olive oil in a skillet over medium-high heat, lay in morcilla rounds in a single layer, and sear 2 minutes per side until the casing crisps.
4
Plate
Peel and halve the boiled egg, then arrange it on the board alongside the seared morcilla, Manchego, membrillo, bread and almonds. Scatter the guindilla peppers over and drizzle with sherry vinegar and flaky salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g morcilla (pork blood sausage)
- 2 tbsp2 tbsp olive oil
- 2 oz56g Manchego cheese
- 2 oz28g, about 2 slices membrillo (quince paste)
- 2.8 oz80g, one small piece crusty bread
- 1 oz28g marcona almonds
- 22 eggs
- 88 guindilla peppers, pickled
- 1 tsp1 tsp sherry vinegar
- a small pinch of flaky salt
