Morcilla de Granada with Apple Compote

Ingredients

• 500g (1.1 lb) Morcilla de Granada 500g (1.1 lb) Morcilla de Granada
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 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: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the Morcilla de Granada to the skillet and cook for 5 minutes on each side, until browned.
4. 4.
   Transfer the sausage to a baking dish and bake in the preheated oven for 15 minutes.
5. 5.
   Meanwhile, in the same skillet, add the diced apples and cook until softened, about 5 minutes.
6. 6.
   Stir in the honey and apple cider vinegar, and season with salt and pepper.
7. 7.
   Cook for an additional 5 minutes, until the apples are caramelized and the compote has thickened.
8. 8.
   Remove the Morcilla de Granada from the oven and let it rest for a few minutes.
9. 9.
   Serve the sausage with the apple compote on the side.

Treat your ingredients with care...

• Morcilla de Granada — Make sure to handle the blood sausage gently to prevent it from breaking apart during cooking.
• Apples — Choose firm and slightly tart apples, such as Granny Smith or Braeburn, for the compote. They will hold their shape and provide a nice balance of sweetness and acidity.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of paprika or chili flakes to the apple compote.
• Serve the Morcilla de Granada with crusty bread or toasted baguette slices to soak up the delicious juices.
• For a complete Spanish meal, pair this dish with a glass of Rioja wine and a side of patatas bravas.

Serving advice

Slice the Morcilla de Granada into thick rounds and arrange them on a platter. Spoon the apple compote into a small bowl and place it alongside the sausage. Garnish with fresh parsley or a sprinkle of paprika for an extra touch of color.

Presentation advice

To create an elegant presentation, drizzle a swirl of balsamic reduction on the plate before arranging the Morcilla de Granada slices. Place a small mound of the apple compote on top of each sausage round and garnish with a sprig of fresh thyme.