Seared Morcilla with Roasted Apple, Rosemary & Black Pepper Mostarda & Chimichurri on Toasted Baguette

Name: Seared Morcilla with Roasted Apple, Rosemary & Black Pepper Mostarda & Chimichurri on Toasted Baguette
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup [50 g] Chimichurri; 4 slices baguette, cut on the bias into 1-in- [2.5-cm-] thick slices; 2 Tbsp extra-virgin olive oil; 1 lb [455 g] Blood Sausage, cut on the bias into ⅓-in [2-cm] slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

When it’s seared, blood sausage (morcilla in Spanish) turns a deep purplish black, a hue that contrasts beautifully with bright green chimichurri. Mostarda adds sweetness, but use it sparingly; you really want the flavor of the blood sausage to shine.

Ingredients

2 Tbsp extra-virgin olive oil
1 lb [455 g] Blood

Americas
Europe
United States
Italy
Spain
Sandwich
Venice
Mediterranean
California

Method

Heat a large frying pan over high heat. Add the olive oil and blood sausage slices, cut-side down. Cook, without moving, until the sausage is well seared and the slices release easily from the pan, 4 to 5 minutes. Flip the slices and sear for about 2 minutes longer. Transfer to a plate and let cool.

Grill or toast the bread according to the method.