Andalucia, Spanish Meat Dish Recipes, Spanish Recipes, Tapas Ideas & Recipes

Morcilla with Crushed Potatoes

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This weekend I am coming up with three easy recipes based around the different sausages you can enjoy in Spain . First up, Morcilla. Not to everyone’s taste, I know. But many people love the blood sausage and it is for those people I now provide new ways to enjoy the sausage that is so typically Spanish.

You might have visitors coming. Your children may be bringing home hungry friends. You may just want to treat yourself without taking hours and hours in the kitchen.

Recently we published a recipe for a Spanish favourite, fried eggs with padron peppers. I’ve seen some people have that on the same plate as this recipe. Grilled morcilla with potatoes, garlic and spring onions. A fry up Spanish style.

All that on one plate may be too much for more delicate stomachs, so here is a recipe for the latter. For me personally this is a great way to enjoy morcilla. A breakfast or brunch that sets me up for the day.

Ingredients

4 morcilla sausages, about 200 grams, cut into slices 1cm thick
14 small new potatoes
50 grams of butter
2 garlic cloves, thinly sliced
2 large spring onions, cleaned and thinly sliced
Olive oil
Sea salt and black pepper, to taste

Preparation

Place the potatoes in a large pan of cold water with three pinches of salt. Bring to the boil, then cook until they are just tender enough to pierce with a knife. Drain and put them back in the pan with the butter and three generous pinches of pepper.

Using a potato masher, gently crush the potatoes to burst them, and then cover the pan with a lid and leave to one side.

Put your griddle plate on a high heat with four dashes of olive oil. When it is smoking hot, drop in the slices of morcilla and brown them on both sides.

Meanwhile, place a small frying pan on a low heat with fifteen dashes of olive oil. When it is hot, drop in the garlic, the spring onions and a pinch of salt, and fry gently until soft and golden.

To serve, place a heaped spoonful of the crushed potato on each plate, arrange 4 slices of morcilla on top and spoon over some of the garlic and spring onions.

 

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About Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.

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