Morcela com Ananás (Blood Sausage with Pineapple)

Ingredients

• 4 blood sausages 4 blood sausages
• 1 ripe pineapple, peeled and cored 1 ripe pineapple, peeled and cored
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

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 to medium-high heat.
2. 2.
   Slice the blood sausages into thick rounds.
3. 3.
   Brush the pineapple slices with olive oil and sprinkle with salt.
4. 4.
   Grill the blood sausage rounds and pineapple slices for about 4-5 minutes per side, or until the sausage is crispy and the pineapple is caramelized.
5. 5.
   Remove from the grill and let them cool slightly.
6. 6.
   Serve the grilled blood sausage and pineapple together on a platter.
7. 7.
   Garnish with fresh parsley.
8. 8.
   Enjoy!

Treat your ingredients with care...

• Blood sausage — Make sure to slice the blood sausage into thick rounds to prevent them from breaking apart during grilling.
• Pineapple — Choose a ripe pineapple for the best flavor. If grilling, make sure to brush the slices with olive oil to prevent sticking.

Tips & Tricks

• If blood sausage is not available, you can substitute it with a high-quality pork sausage for a similar flavor profile.
• For a spicier version, sprinkle some chili flakes on the blood sausage before grilling.
• Serve the Morcela com Ananás with a side of crusty bread to soak up the delicious juices.

Serving advice

Serve the Morcela com Ananás as an appetizer or as part of a tapas-style spread. It pairs well with a glass of Portuguese red wine.

Presentation advice

Arrange the grilled blood sausage and pineapple slices on a platter, garnished with fresh parsley. The vibrant colors of the dish will make it visually appealing.