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Blood Sausage with Bell Peppers & Onion 🐖🥗

November 18, 2018

This is a Portuguese delicacy called Morcela (Portuguese Smoked Blood Sausage) cooked with a Nepalese twist, it becomes so earthy, fragrant, juicy, gorgeous looking and delicious. This is an awesome appetizer and sharing this recipe with you. I hope you give it a try. Thank you!

 

Cooking time 8 minutes

 

Serve 4 as an appetizer

 

Ingredients

  • 1 (200g) Smoked Blood Sausage ( Morcela in Portuguese)

  • ½ red Bell Pepper cubes

  • ½ yellow Bell Pepper cubes

  • ½ green Bell Pepper cubes

  • ½ Onion cubes

  • ½ tsp of minced Ginger

  • ½ tsp of minced Ginger

  • 2 red and green Chili Peppers optional

  • ½ Lime for the final touch

  • A few pinches of Smoked Paprika

  • A few pinches of Cumin Powder

  • ½ tsp of Olive Oil

 

How to make

Prepare all the ingredients above:

  1. Cut the Morcela in diagonal slices, you can cut it into round shape too if you like.

  2. Next 3 types of bell peppers, cut it into 1 and ½ inch square cubes, each one has 10 to 12 cubes, onion cut it into cubes too like peppers.

  3. Next heat a pan in a medium heat, after the pan gets hot add a bit of oil and move the pan to spread it evenly then wipe the oil with paper towel most of it.

  4. Next put in the sliced Marcela gently and let it fry a minute.

  5. After a minute check if the Morcela is fried and looks beautiful if so then turn it over and fry the other side 1 minute too. Here if you want a bit more crispy fry it a minute or 2 both sides or you can fried it until it sealed and crispy outside.

  6. Now turn the heat to medium low and sprinkle a few pinches of paprika and cumin powder in both sides and wait for 20 seconds to combine evenly with the Morcela.

  7. Next remove the fried Morcela and keep aside.

  8. Next turn the heat up to medium high and use the same pan with fat in it if you like and add the minced garlic, ginger and chili peppers, mix them with the fat around 20 second to infuse the fragrances.

  9. Next put in the Onion cubes and peppers, stir and fry a minute. After add a few pinches of salt to your taste remember the Morcela already has salt so no need it much, stir it again.

  10. Next put in all our crispy Morcela and stir very well to combine and let it fry 30 seconds to combine well. After 30 second we are done!

  11. Sprinkle the lime juice to give a final touch before serving it makes it lighter to eat and enjoy..

 

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