Spanish · Dinner
Fried Blood Sausage
Morcilla, Spanish blood sausage bound with rice and pork fat, sliced and fried in olive oil with garlic and bay leaf until the casing crisps and interior softens. Served with fried egg, toasted bread, sautéed apple, and smoked paprika for balance.
$5
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
612Calories
24.3gProtein
45.8gFat
28.4gCarbs
11.2gSugar
3.6gFiber
1380mgSodium
428mgChol
15.9gSat Fat
520mgPotassium
95mgCalcium
6.8mgIron
3.1mcgVitamin B12
4.5mgVitamin C
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the morcilla into 1/2-inch rounds. Core and slice the apple into thin wedges. Pat the bread slice dry.
2
Saute
Warm the olive oil in a skillet over medium heat with the garlic and bay leaf for 1 minute until fragrant.
3
Fry
Lay morcilla rounds in the skillet over medium heat and fry 3 minutes per side until the casing crisps and interior softens.
4
Plate
Push morcilla to one side, add butter and apple wedges, cook 2 minutes until apple softens. Fry the egg separately. Toast bread, arrange all on top, dust with paprika, salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 small links morcilla (Spanish blood sausage)
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 22 small bay leaf
- 1/2 tsp1/2 tsp smoked paprika
- 22 small apple
- 2 tsp2 tsp butter
- 22 eggs
- 2 slice2 slice crusty bread
- a pinch of flaky salt
- a pinch of black pepper
