European
Portugal - Starters
Morcela Assada com Maçã Caramelizada
Chef's Menu Description
Rich Portuguese blood sausage pan-seared until crispy, paired with tart Reineta apples sautéed in butter and port wine.
Ingredients
- • 1 whole Portuguese morcela (blood sausage), sliced into 2cm thick rounds
- • 2 crisp tart apples (Maçã Reineta or Granny Smith), cored and sliced into wedges
- • 20g butter, 1 tbsp olive oil
- • 2 tbsp Port wine (Vinho do Porto), cracked black pepper
Preparation Steps
1
Phase 1
Melt butter in a skillet over medium heat. Sauté apple wedges for 6-8 minutes until golden and caramelized at edges. Splash with Port wine, bubble for 1 minute, and set aside.
2
Phase 2
Heat 1 tbsp olive oil in another skillet over medium heat. Fry morcela slices for 3-4 minutes per side until crisp on the outside and heated through.
3
Phase 3
Arrange seared morcela slices alternating with caramelized apple wedges on a serving platter.
4
Phase 4
Drizzle with pan juices, finish with cracked black pepper, and serve hot.