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Seared Morcilla with Roasted Apple, Rosemary & Black Pepper Mostarda & Chimichurri on Toasted Baguette
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
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.
Ingredients
2 Tbsp 1 lb 455 g
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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