An emblem of Spanish cuisine, Morcilla de Burgos is a distinctive blood sausage made with rice and a blend of spices. Growing up with a mother from Burgos, I enjoyed it frequently during family visits and it remains a staple in my kitchens today. Widely enjoyed as a tapa across Spain, morcilla is most commonly paired with piquillo peppers. In my restaurants I often serve it that way; combined here with a simple apple compote, the dish balances savory, sweet, and tangy elements for a refined, satisfying bite.
INGREDIENTS
- 150g Morcilla de Burgos
- 50ml light olive oil for frying
- 1 tbsp chive, finely chopped
FOR THE APPLE COMPOTE
- 3 apples, peeled and diced
- 1 tsp caster sugar
- 1 pinch cinnamon powder
- Juice of ½ a lemon
- 50ml water
FOR THE PIQUILLOS
- 6 tinned piquillo peppers, thinly sliced
- 1 garlic clove, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp Sherry vinegar
- 1 tsp muscovado sugar
- Salt and pepper to taste
Preparation
- Peel, core and dice the apples. Place them in a small saucepan with the lemon juice, caster sugar, cinnamon and water. Cover with a small plate and simmer gently for about 15 minutes, until the apples are very soft. Purée the mixture using a blender or food processor until smooth. Set aside and keep warm or refrigerate if preparing ahead.
- Thinly slice the piquillo peppers. In a small sauté pan over medium heat, warm the extra virgin olive oil and add the finely chopped garlic. When the garlic begins to sizzle gently, add the piquillos and sauté for about 5 minutes. Stir in the muscovado sugar, season with salt and pepper, and deglaze with the Sherry vinegar. Add a couple of tablespoons of water to loosen the sauce, then remove from the heat and reserve.
- Slice the morcilla into pieces roughly one finger thick. Heat the light olive oil in a frying pan over high heat and fry the morcilla slices for about 2 minutes per side, until they are browned on the outside but still tender inside. Be careful when turning them, as the sausage can be delicate.
- To serve, spoon a generous bed of the apple compote onto each plate. Arrange the fried morcilla slices on top, then layer the sautéed piquillo peppers over the sausage. Finish with a sprinkle of finely chopped chives for color and a fresh, mild onion note.
This simple combination—rice-studded morcilla, sweet-tangy piquillos and a fragrant apple compote—creates a well-balanced tapa that highlights traditional flavours from Burgos while remaining elegant enough for a starter or small plate service.