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

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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.

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