🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Easy
By Travis Lett
Published 2015
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.
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe