Crispy Blood Sausage with Roasted Peppers — Morcilla with Roasted Peppers
Burgos rice-blood sausage seared until crisp at the edges, served over slow-roasted red and green capsicum strips dressed with garlic and sherry vinegar, with country bread for the juices.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice morcilla into 1cm rounds. Slice red and green capsicum into 1cm strips. Slice 6 garlic cloves thin. Chop parsley. Toast country bread. Heat broiler to high.
Char
Toss capsicum strips with 30ml olive oil and a pinch of salt on a roasting tray. Broil 12–14 minutes, turning twice, until edges blacken. Rest covered 4 minutes until softened.
Sear
Heat remaining 30ml oil in a heavy skillet over medium-high. Add morcilla rounds in a single layer, sear 3 minutes per side until deeply crisp at edges and just firm in centre.
Build
Toss warm roasted capsicum with sliced garlic, sherry vinegar, hot pimenton, salt, and pepper in a wide bowl until well combined.
Plate
Pile dressed capsicum onto warm plates, fan morcilla rounds across top, scatter parsley, and serve with toasted bread for soaking the smoky pan juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.