Morcilla is a black pudding made with pork blood, pork fat, rice and sometimes onions – similar to Irish black pudding, its spicing and seasoning changes depending on where it is produced. Portuguese blood sausage for example is usually made from the meat of the black pig (also used to make famous pata negra).
Recipe note: You can use any black or blood pudding (morcilla, Irish black pudding, French boudin noir) to make this recipe.
Serves 4 as a canapé ( recipe doubles easily)
12 slices of morcilla (or Irish black pudding or boudin noir)
12 strips of roast red pepper
20g breadcrumbs mixed with a sprinkling of dried herbs (preferably oregano but you can also use Herbes de Provence)
1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Line a baking tray with parchment paper or tin foil and brush it with olive oil. Place the morcilla slices on it, top each slice with roast red pepper and sprinkle with breadcrumbs. Drizzle with olive oil. Bake for 10-15 minutes or until the pudding is crisp.
– For a more substantial canapé, make the recipe above but serve each morcilla and pepper slice on thin slices of toasted baguette that you have rubbed with half a raw garlic clove and brushed with olive oil.
– Serve the morcilla canapés with a fried egg on the side for a brunch dish.
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