morcilla is a spanish black sausage. a rich earthy taste, made with onions and/or rice. this is a very easy to make tapa. cooked sausage on a slice of toasted crusty bread, garnished with a strip or two of piquillo pepper. the dijon allioli is optional but recommended.
4 morcilla sausages, casing removed
16 quarter- to half-inch slices of good bread, about 3" x 4", toasted
4 piquillo peppers, quartered lengthwise
a little evoo
salt & pepper
a little dijon allioli (see below) to spread on the toast
in a 9-10 inch non-stick skillet over medium heat, place the sausages into the pan and start breaking them up with a wooden spoon. as they start cooking they will continue to break up until you have a pretty fine mix of meat. you can lower the heat a bit once the morcilla is broken up. add a little evvo, maybe a tablespoon as it cooks, to keep it moist. continue cooking the morcilla for a total cooking time of about 5-6 minutes. that's it. take your toasted bread, spread a small amount of the allioli on each piece. use a big spoon to top each slice with some of the morcilla. top each one with a piece of the piquillo pepper. you're done. should be enough to make 16 pieces. enough for 8.
to make the allioli: in a small bowl, about 3 tbs of mayonnaise, about 1 tbs of dijon mustard, 1-2 garlic cloves finely chopped., a pinch of pimenton. mix well.
morcilla is a little hard to find. i get it from latienda.com. any good spanish food store will have it. day-old bread is fine too. enjoy.
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