Another traditional tapa from the Basque country is "morcilla" with red peppers. Morcilla is a blood sausage done at the time the pig is butchered. Every family and town has its own secret ingredients to use in the blood sausage. In my area the most common products used to make the sausage are pork belly, leeks, red onions, rice, parsley and blood in a natural casing. In other regions of Spain they do not use leeks but just rice, and in others they make them with onions and spices like cinnamon. Besides the leek sausage, "morcilla de puerro," my other favorite is "morcilla de Burgos." You can buy them here in the USA. When we serve this dish to our friends their comment is always the same: "Who would have said that a blood sausage can be so incredibly delicious?"
Ingredients:
Morcilla de Burgos
Green Roasted Pepper julienne
Red Roasted Pepper julienne
Slices of Bread
Slice the sausage. Place the morcilla in a pan with very little olive oil or not oil at all. When the oil is hot, cook one side and then the other. Remove it from the pan carefully so as not to crumble and place on a slice of bread. Top it with green and red pepper.
If the morcilla crumbles, use it as a spread and top it with the julienne peppers.
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| Pintxo de morcilla con pimientos |
Ingredients:
Morcilla de Burgos
Green Roasted Pepper julienne
Red Roasted Pepper julienne
Slices of Bread
Slice the sausage. Place the morcilla in a pan with very little olive oil or not oil at all. When the oil is hot, cook one side and then the other. Remove it from the pan carefully so as not to crumble and place on a slice of bread. Top it with green and red pepper.
If the morcilla crumbles, use it as a spread and top it with the julienne peppers.
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