Bocadillo di Sanguinaccio

Recipe

Bocadillo di Sanguinaccio

Savory Blood Sausage Sandwich with a Twist

4.5 out of 5

Indulge in the flavors of Abruzzese and Molisan cuisine with this delightful twist on the classic Spanish Bocadillo de morcilla. The Bocadillo di Sanguinaccio is a mouthwatering sandwich that combines the rich and savory taste of blood sausage with the unique culinary traditions of Abruzzo and Molise.

Jan Dec
Sandwich/Wrap› Sandwich› Bocadillo de morcilla
European cuisine› Mediterranean cuisine› Spanish cuisine
European cuisine› Mediterranean cuisine› Italian cuisine› Abruzzese and Molisan cuisine

Preparation time

10 minutes

Cooking time

8 minutes

Total time

18 minutes

Yields

2 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low-carb, Keto, Gluten-free (with appropriate bread choice), Dairy-free

Allergens

Wheat (if using regular bread), Pork

Not suitable for

Vegetarian, Vegan, Pescatarian, Paleo, Nut-free

Ingredients

While the Bocadillo di Sanguinaccio draws inspiration from the Spanish Bocadillo de morcilla, it incorporates the unique flavors and ingredients of Abruzzese and Molisan cuisine. The original dish uses Spanish morcilla, a type of blood sausage, whereas the adapted recipe utilizes the traditional sanguinaccio from Abruzzo and Molise. Additionally, the choice of bread and accompaniments reflects the culinary preferences of the target cuisine. We alse have the original recipe for Bocadillo de morcilla, so you can check it out.

  • 4 slices of sanguinaccio (blood sausage)
  • 1 crusty roll (ciabatta or baguette)
  • Pickled peppers or onions, to taste

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 20g, 7g
  • Carbohydrates (total, sugars): 30g, 2g
  • Protein: 12g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat a skillet over medium heat.
  2. 2.
    Add the slices of sanguinaccio to the skillet and cook for 3-4 minutes on each side, until browned and cooked through.
  3. 3.
    Slice the crusty roll in half lengthwise.
  4. 4.
    Place the cooked sanguinaccio slices on the bottom half of the roll.
  5. 5.
    Top with pickled peppers or onions, according to your preference.
  6. 6.
    Close the sandwich with the top half of the roll.
  7. 7.
    Serve immediately and enjoy!

Treat your ingredients with care...

  • Sanguinaccio — Ensure that the blood sausage is cooked thoroughly to avoid any food safety concerns. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C).

Tips & Tricks

  • If you prefer a spicier kick, consider adding a dash of hot sauce or chili flakes to the sandwich.
  • Experiment with different types of pickled vegetables to find your favorite combination of flavors.
  • For added freshness, garnish the sandwich with a few leaves of arugula or basil.

Serving advice

Serve the Bocadillo di Sanguinaccio as a hearty lunch or a satisfying dinner. Accompany it with a side of crispy fries or a simple green salad for a complete meal.

Presentation advice

To enhance the visual appeal, cut the sandwich in half diagonally and serve it on a wooden cutting board or a rustic plate. Garnish with a sprig of fresh herbs for an extra touch of elegance.

More recipes...