Spanish · Dinner
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.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
585Calories
24gProtein
42gFat
28gCarbs
4gSugar
3gFiber
720mgSodium
68mgChol
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Instructions
1
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.
2
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.
3
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. Work in two batches if needed to avoid crowding.
4
Build
Toss warm roasted capsicum with sliced garlic, sherry vinegar, hot pimenton, salt, and pepper in a wide bowl until well combined.
5
Plate
Divide dressed capsicum between two warm plates, fan morcilla rounds across top of each, 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) morcilla de Burgos blood sausage
- 300g (10.6 oz) red capsicum
- 300g (10.6 oz) green capsicum
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 1 tsp hot pimenton
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread