Spanish · Dinner
Grilled Blood Sausage
Grilled morcilla, Spain's rice-and-blood sausage, sliced thick and charred over direct heat until the casing crisps and the interior darkens. Served with toasted bread rubbed with garlic and tomato, charred pepper strips, flaky salt, and a squeeze of lemon with olive oil.
$6
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
565Calories
17.8gProtein
40.6gFat
28.2gCarbs
2.1gSugar
2.8gFiber
1205mgSodium
76mgChol
13.2gSat Fat
285mgPotassium
72mgCalcium
5.2mgIron
3.1mcgVitamin B12
18mgVitamin C
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Prick the morcilla two or three times with a skewer and bring it to room temperature for 3 minutes.
2
Grill
Place the morcilla on a grill over medium-high heat for 8-10 minutes, turning every 2 minutes until crisp and firm.
3
Toast the bread slice brushed with 1 teaspoon olive oil on the grill for 1-2 minutes per side until golden.
4
Rub the toasted bread with the garlic clove and charred tomato half, arrange the sliced morcilla and pepper strip on top, drizzle with remaining olive oil, add the lemon wedge, and finish with flaky salt and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g morcilla blood sausage
- 2 slice2 slice sourdough bread
- 1 clove1 clove garlic, peeled
- 4 tsp4 tsp olive oil, divided
- 11 ripe tomato
- 22 green pepper strip (about 20g)
- 11 lemon, cut into a wedge
- a pinch of flaky salt
- a pinch of black pepper
