Mozambican-style Morcela com Ananás (Blood Sausage with Pineapple)

Ingredients

In the Mozambican adaptation of Morcela com Ananás, we incorporate Mozambican spices and flavors to enhance the dish. The original Portuguese version typically uses mild spices, while the Mozambican version adds a kick of heat with the inclusion of chili peppers or piri piri sauce. Additionally, Mozambican cuisine often incorporates tropical fruits, such as pineapple, to add a refreshing element to savory dishes. We alse have the original recipe for Morcela com ananás, so you can check it out.

• 4 blood sausages (morcela) 4 blood sausages (morcela)
• 1 ripe pineapple, peeled and cut into chunks 1 ripe pineapple, peeled and cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili pepper, finely chopped (optional) 1 red chili pepper, finely chopped (optional)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill or barbecue to medium-high heat.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   If using chili pepper, add it to the skillet and cook for an additional minute.
4. 4.
   Add the blood sausages to the skillet and cook for 5-7 minutes, turning occasionally, until they are crispy and cooked through.
5. 5.
   While the sausages are cooking, place the pineapple chunks on the grill and cook for 3-4 minutes on each side, until they are slightly caramelized.
6. 6.
   Remove the sausages and pineapple from heat.
7. 7.
   Slice the cooked blood sausages into bite-sized pieces and serve alongside the grilled pineapple.
8. 8.
   Sprinkle the paprika, ground cumin, salt, and pepper over the sausages and pineapple.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Blood sausages — Ensure that the blood sausages are fully cooked before serving. You can check their doneness by cutting into one and ensuring that the interior is no longer pink.
• Pineapple — Choose a ripe pineapple for the best flavor. If you prefer a more caramelized taste, you can grill the pineapple for a longer time until it becomes more golden in color.

Tips & Tricks

• If you prefer a milder version, you can omit the chili pepper or reduce the amount of paprika.
• Serve the Morcela com Ananás with a side of Mozambican-style rice for a complete meal.
• If you don't have access to blood sausages, you can substitute with a high-quality pork sausage.
• For an extra burst of flavor, squeeze some fresh lime juice over the dish before serving.
• If you want to add a touch of sweetness, drizzle a bit of honey over the grilled pineapple.

Serving advice

Serve the Mozambican-style Morcela com Ananás as a main course alongside Mozambican rice or crusty bread. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the sliced blood sausages and grilled pineapple on a platter, creating an appealing contrast of colors. Sprinkle some paprika and cumin over the dish for an added visual element. Serve with a side of rice or bread to complete the presentation.