Casa
Martin
Cookbook
Heaven & Earth
Portuguese Black Puddings are differently spiced to the traditional English ones and tend to be smoked as well. They most commonly have a diameter of about an inch and come in a ring. Cut into rounds and briefly fried or grilled they go just as well for breakfast and are also delicious in combination with eggs (scrambled or omelettes) and broad beans.
Look out for "Morcela de Assar" a lumpy black pudding to be found in butchers, local shops and sometimes supermarkets. It is ideal for this wonderful dish but otherwise the widely available links of Morcela Fumada can be used, slice about 1cm thick and lightly fry in an unoiled non-stick pan.
1 link of Morcella Fumada or 1 Morcella de Assar
2 baking Potatoes
2 Onions sliced
2 small Apples cored and cut into rings about 1cm thick
butter
oil
If using morcela de assar bake whole in a medium oven for 30 mins. Meanwhile boil potatoes until soft enough to mash with butter. Fry onion in oil until soft and golden brown. If using morcela fumada slice into rings 1cm thick and grill or fry lightly. Lastly fry the apple rings in butter until soft.
Arrange a mound of mash in the middle of each plate top with apple rings, surround with slices of black pudding and scatter onions over the plate. Great with a cold beer.