Paula's Portuguese Morcela with Scrambled Eggs Recipe
Posted in: Pork RecipesMon, May 23, 2016
5 out of 5 with 6 ratings
Views: 27452 - Comments 8
1 large morcela (blood pudding) sausage2 eggsSalt (to taste)Pepper (to taste) Get Portuguese ingredients
- 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).
Recipe & Photo Credit: Paula Costa
Mariaelana Armstrong - 1 Year ago
My grandmother used to justfry it and we would eat it with her crusty white bread. If I could find it where I live in Maine. ,I would try it. I need to see if I can find it when I go back home to R.I.
[reply] (+1) (-0)
I believe you can also order it online there in the USA.
1 Year ago (+0) (-0)
Al Arruda - 1 Year ago
Used to enjoy GASPAR’S morcella. Not sure why they stopped making it. Tried Michael’s, but didn’t care for it. Haven’t found another brand I like, and its hard ($$) to sample when I have to mail order to get Portuguese products. Fortunately, they do sell Gaspar’s linguica in my local market, so that’s my go to sausage for eggs and other dishes.