Classic Morcilla de Burgos with Fried Peppers
Recipes with Morcilla de Burgos
Morcilla de Burgos is a blood sausage unique to the Burgos region of Spain. This recipe highlights its savory, slightly sweet flavor with simple fried peppers. The sausage crisps beautifully while the peppers soften and sweeten, creating a satisfying and authentic tapas experience.
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 400g Morcilla de Burgos, sliced into 1cm thick rounds
- 2 large red bell peppers, seeded and sliced
- 2 large green bell peppers, seeded and sliced
- 4 tbsp olive oil
- 1 tsp smoked paprika
- Salt to taste
- Fresh parsley, chopped (for garnish)
Steps
Heat olive oil in a large skillet over medium heat.
Add sliced bell peppers to the skillet. Cook, stirring occasionally, until softened and slightly caramelized, about 10-12 minutes.
Add morcilla slices to the skillet with the peppers. Cook for 3-4 minutes per side, until browned and slightly crispy.
Season with smoked paprika and salt. Garnish with fresh parsley and serve immediately.
Tips
Do not overcrowd the pan when frying the morcilla; cook in batches if necessary. Serve immediately to enjoy the crispy texture of the sausage.