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"Black pudding sausage" or blood sausage and morcela, is an interesting tasty treat now and again. I'm complementing it with the Portuguese "aguardente" a white marc brandy. This is a "petisco" or tapa type to dish to enjoy by yourself or with some friends.. I'm using morcela de arroz, (blood sausage with rice)
I de-skinned the morcela and sauteed them with mushrooms and peppers in a skilet with some spiced olive oil & finished them with a drizzle of white wine
slice and toast some bread into very thin slices, place on a dish & drizzle some olive oil on them. Place the morcella, peppers & mushrooms over the bread & drizzle some aguardente over them with a teaspoon.
Serve with some cold salted cucumber & olives, a short glass of agardente on the side or a Jeropiga..
bom apetite
Tags: Black pudding, blood sausage, Morcela de arroz
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