Dish

Morcela com ananás

Blood Sausage with Pineapple

Morcela com ananás is made by cooking blood sausage in a pan until it is crispy on the outside and tender on the inside. The sausage is then served with a side of grilled pineapple, which adds a sweet and tangy flavor to the dish. The combination of the rich and savory sausage with the sweet and juicy pineapple is simply delicious.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Appetizer

Origins and history

Morcela com ananás originated in Portugal and has been a popular dish in Portuguese cuisine for centuries. The dish is often served as a main course and is typically accompanied by a side of rice or potatoes.

Dietary considerations

This dish is high in fat and calories, making it a less healthy option. It is also not suitable for those with pork allergies or who do not eat pork products.

Variations

There are many variations of morcela com ananás, including using different types of sausage or adding different spices to the dish. Some chefs also like to add a touch of honey to the grilled pineapple for an extra sweetness.

Presentation and garnishing

Morcela com ananás should be presented on a plate with the sausage on one side and the grilled pineapple on the other. The dish can be garnished with a sprig of parsley or a slice of lemon for added color and flavor.

Tips & Tricks

When cooking the sausage, be sure to cook it on a low heat to prevent it from burning. The pineapple should be grilled until it is slightly charred on the outside and tender on the inside. Serve the dish immediately to ensure that it is hot and fresh.

Side-dishes

Morcela com ananás is typically served with a side of rice or potatoes. However, it can also be enjoyed with a simple green salad or a side of roasted vegetables.

Drink pairings

Morcela com ananás pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. It can also be enjoyed with a dark beer or a sweet cocktail.