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Friday, August 26, 2016

MORCILLERA WITH BLOOD PUDDING, CARAMELIZED ONIONS AND FRIED EGGS

Frying Blood Sausage and Onion
Photo by: Lord-Williams
1. n. mixture for blood sausages. 2. v. the act of stuffing intestines with a blood sausage mixture.  See blog titled encañar published February 26, 2014. [Pers. Memories. Slaughter Mostoles 2000:2001:2003]

THE MEDIEVAL SPANISH CHEF’S RECIPE FOR BLOOD PUDDING WITH CARAMELIZED ONIONS AND EGGS


Ingredients – 1 per person

1 blood sausage[1]   
olive oil for frying
1 onion
1 tbsp sherry
1 egg per person
salt to taste

Simply Delicious!
Photo by: Lord-Williams
Preparation

Slice sausage. Fry in 2 tbsp oil. Cover to keep warm and set aside.

Slice onion. Heat a frying pan. Add 2 tbsp oil. Sautée onion until translucent. Add sherry. Mix well and let bubble until caramelized. Cover to keep warm and set aside.

Heat another frying pan with 1 c oil. When boiling hot, add eggs and fry to a crisp.

Place sausage on a platter. Cover with caramelized onion and top with one fried egg per person. Serve immediately.


[1] As this was considered peasant food, it is difficult to find written recipes for blood pudding but this concoction is logical.

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