This recipe appears in:Nasty Bits: Morcilla, or Spanish Blood Sausage
Though you can cook the links whole, cutting them into sections exposes more surface area to be fried in oil. To do so, simply cut the links into sections and brown on both sides for a minute or so over low heat, until the surface of the blood sausage takes on a crusty texture from the oil.
- 4 links of morcilla
- 4 medium sized potatoes, peeled and cubed into 1/2 inch cubes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
Bring a 3-quart pan of water to boil. Add the potatoes and parboil for 3 to 5 minutes until just tender. Drain the potatoes and set aside.
Heat a cast iron skillet over low heat. Add 3 tablespoons of oil and brown the pieces of sausage, turning once, until both the sausage is slightly crisp on both sides. Remove the sections of sausage from the heat and set aside. Reserve all the oil and fat in the pan.
Keep the heat on low and add the potatoes to the pan. Dust the potatoes with the paprika and brown in the oil, occasionally turning the cubes of potatoes until the surface is brown, about 5 minutes. When the potatoes are browned, sprinkle with more paprika and serve with the sausage.