Morcilla de Burgos
Morcilla de Burgos is a Spanish blood sausage originating from the city of Burgos. The sausage is filled with rice, onions, and blood, and is often served as part of tapas.
Ingredients - Serves 4
- Salt and pepper - To taste
- Tomato - 1, finely chopped
- Green bell pepper - 1, finely chopped
- Red bell pepper - 1, finely chopped
- Garlic - 2 cloves, minced
- Onion - 1, finely chopped
- Olive oil - 2 tablespoons
- Morcilla de burgos - 4 sausages
Let's Get Started
- Heat the olive oil in a large pan over medium heat.
- Add the onion, garlic, and bell peppers to the pan and sauté until soft, about 5 minutes.
- Add the tomato to the pan and continue to cook for another 5 minutes.
- Cut the Morcilla de Burgos into slices and add them to the pan. Cook for about 10 minutes, until the sausage is cooked through.
- Season with salt and pepper to taste.
- Serve the Morcilla de Burgos hot, with bread on the side if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 10g
- Sodium: 500mg
- Sugar: 1g
