Morcilla con Puré de Manzana
A delightful combination of savory blood sausage (morcilla) served with a sweet and tangy apple purée, offering a classic sweet and savory flavor profile.
🧂 Ingredients
- 4 links Morcilla(Uruguayan style, if possible)
- 4 medium Apples(peeled, cored, and roughly chopped (e.g., Fuji, Gala))
- 0.25 cup Water
- 2 tbsp Sugar(or to taste)
- 1 tsp Lemon juice
- 0.25 tsp Cinnamon
- 1 tbsp Butter
👨‍🍳 Instructions
- 1
For the apple purée: Combine chopped apples, water, sugar, lemon juice, and cinnamon in a saucepan.
đź’ˇ Tip: Using a mix of apple varieties can add complexity. - 2
Bring to a boil, then reduce heat, cover, and simmer until apples are very tender, about 15-20 minutes.
- 3
Mash the apples with a fork or potato masher until mostly smooth. Stir in the butter and adjust sugar and cinnamon to taste.
💡 Tip: For a smoother purée, use an immersion blender or food processor. - 4
For the morcilla: Prick the morcilla links a few times with a fork to prevent bursting.
đź’ˇ Tip: Pricking allows steam to escape. - 5
Pan-fry the morcilla in a non-stick skillet over medium heat until browned and heated through, turning occasionally. Alternatively, bake in a preheated oven at 180°C (350°F) for 15-20 minutes.
- 6
Serve the cooked morcilla hot with a generous dollop of the warm apple purée.
đź’ˇ Tip: This dish is often served as an appetizer or a light main course.
đź’ˇ Pro Tips
- âś“Ensure the morcilla is cooked through but not dry.
- ✓The sweetness of the apple purée should balance the richness of the morcilla.
- ✓A splash of brandy or rum can be added to the apple purée for an extra flavor dimension.
🔄 Variations
- Add a pinch of nutmeg or ginger to the apple purée.
- Serve with a side of crusty bread.