Spiced blood pudding with apple

Spiced blood pudding with apple

Morcela com maca

By
From
Lisbon
Serves
2 as a starter, or 4 as part of a spread of petiscos
Photographer
Steven Joyce

Portuguese blood sausage, morcela, is quite different to the black puddings found in Northern European countries. Morcela is made with spices including nutmeg, cumin, paprika and may be smoked, unlike its plainer cousins. If you are lucky enough to find it near you, then do use it in this recipe. If not, I’ve added some of the Portuguese spices to the cooking method here, reintroducing the flavours of Portugal while using ordinary black pudding.

Ingredients

Quantity Ingredient
2 tart green apples
2 teaspoons freshly squeezed lemon juice
1 tablespoon vegetable oil
100g black pudding or morcela, , skin removed and pudding cut into 1 cm- thick pieces
1/2 teaspoon cumin seeds, lightly bashed in a mortar and pestle
1/2 teaspoon coriander seeds, lightly bashed in a mortar and pestle
1 teaspoon sweet paprika
1 tablespoon Piri piri oil, (optional)
pinch salt
2 teaspoons chopped coriander leaves, to serve

Method

  1. Peel and core the apples, then cut them into small dice. Place in a small saucepan with a lid, then add the lemon juice and a tablespoon or so of water to prevent the apple sticking to the bottom of the pan. Cover and cook gently for 8–10 minutes until it softens, then mash until smooth with a potato masher. Set aside.
  2. Heat a frying pan over a medium heat and add the oil. Add the black pudding or morcela and cook for 2 minutes. Before turning it, add the cumin seeds, coriander seeds and paprika, then stir to coat the sausage, and turn each piece over. Add a couple of tablespoons of water, cook for a further 2 minutes then remove from the heat.
  3. Dollop the apple sauce in the middle of a small plate, then pile the black pudding slices on top. Drizzle over the juices from the pan, then finish with the piri piri oil (if using), a touch of salt and the fresh coriander. Eat while hot.
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