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Morcilla de Burgos a la Plancha

Serves 4 to 6 Entree meat

Morcilla de Burgos a la Plancha

Morcilla de Burgos a la Plancha is a staple in the everyday kitchens of Burgos, where it's as common as a loaf of bread. In this northern Spanish region, the dish is so familiar that recipes are rarely needed, passed down instead through practice and taste. It embodies the simplicity and warmth of home cooking, with straightforward seasoning and generous portions that reflect the heart of a Spanish family meal.

When cooked, the morcilla releases its rich, earthy flavors, marrying beautifully with the sweetness of caramelized onions and the gentle heat of green Italian peppers. A drizzle of extra virgin olive oil enhances the dish's depth, while flaky sea salt brings everything into balance. Served with slices of crusty country bread, this dish is a comforting embrace of flavor and texture.

Ingredients

  • 2morcilla de Burgos — cut into thick rounds
  • 2green Italian peppers — cut into strips
  • 1onion — thinly sliced
  • 3 tbspextra virgin olive oil
  • 4 slicescountry bread — toasted
  • to tasteflaky sea salt

Method

  1. Slice the morcilla de Burgos into thick rounds, about 1 inch each. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the morcilla slices in a single layer, ensuring they do not crowd the pan. Cook until they develop a deep brown crust on one side, about 3-4 minutes, then flip and brown the other side. Remove the morcilla from the pan and set aside.
  2. While the morcilla rests, thinly slice the onion and the green Italian peppers. In the same skillet, add the remaining tablespoon of olive oil if needed. Lower the heat to medium and add the sliced onion and peppers. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes.
  3. Once the vegetables have softened, remove the skillet from the heat. Stir in a pinch of pimentón, ensuring it coats the vegetables evenly without burning. The residual heat will release the pimentón's smoky aroma without turning it bitter.
  4. Return the skillet to the stove over medium heat. Add a splash of white wine and a ladle of broth to the vegetables. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, incorporating them into the sauce. Allow the mixture to simmer gently until it reduces slightly and the flavors meld, about 5 minutes.
  5. Reintroduce the morcilla slices to the skillet, nestling them among the vegetables. Cover and let them braise gently in the sauce until the morcilla is heated through and tender, about 5 more minutes. The morcilla should be soft but still hold its shape.
  6. Remove the skillet from the heat and let it rest for a couple of minutes. Skim any excess fat from the surface of the sauce with a spoon. Taste and adjust the seasoning with flaky sea salt as needed.
  7. Toast the slices of country bread until golden and crisp. Serve the morcilla and vegetables with the toasted bread on the side, allowing the bread to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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