I went to Portugal in October. That is one of the reasons why I haven’t posted any recipe’s for such a long time. I’ve had the most amazing food but one of the things I some how did not eat is morcela: Portuguese black pudding. Fortunately, there is a shop in Den Haag that sells it and now that I’ve bought it, I had to come up with a recipe to use it. I understand that the Portuguese toast the sausage over burning alcohol and eat it as a snack. I wanted to use it to give flavour to a dish, similar to how I use chorizo. The dish I came up with turns out to be full of flavour. Sweet, savoury, earthy with a hint of pork and sage.
125g diced, smoked bacon
50g diced morcela
4 small (cooking) apples
3 spring onions
4 sage leafs
Finely slice the spring onions. Peel and cut the apples. Finely slice the sage leafs
Heat a few drops of oil in a pan and bake the bacon and morcela with sage. After a few minutes, add the spring onions. Meanwhile, bring 1 litre of water to the boil.
When the spring onions begin to soften, rinse the lentils and add them to the pan. Add the apple and ground black pepper and cover it with boiling water. Put the lid on the pan and turn down the heat.
Cook for 30-40 minutes until the lentils are soft but do not yet fall apart. Stir every 5 minutes.
Serve with a glass of cider.