Portuguese Morcela with Scrambled Eggs Recipe
Posted in: Pork
May 23, 2016
5 out of 5 with 5 ratings
1 large morcela (blood pudding) sausage2 eggsSalt (to taste)Pepper (to taste)
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This site uses US measurements.
- Drizzle a frying pan with olive oil at medium heat.
- Cut the morcela in pieces, add it to the hot pan and fry it until crispy.
- Add two eggs (seasoned with salt and pepper) to the pan and mix until the eggs are cooked.
- Best eaten with Portuguese corn bread (broa).