Vanessa loves Halloween. More than most folks. We typically watch spooky movies throughout October and try to cook a 'scary' meal. This year, we had access to decent blood sausage and had seen this recipe online from Saveur magazine. The blood sausage was great, definitely an Iberian recipe (vice the heavier version from the UK). Lots of subtle spicing, and if you've never tried blood sausage, properly done...it's amazing.
Nice interplay between the sausage and the wine. Really happy with this one overall!
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Recipe By: Saveur Magazine
Serving Size: 4
Summary:
This dish is traditionally made with the blood sausage called botifarra negra—it is unavailable in the U.S., but morcilla may be substituted. This recipe comes from Colman Andrews's Catalan Cuisine (Harvard Common Press, 1999).
Ingredients:
1 cup olive oil
8 ounces thick-cut bacon, 1 slice left whole and remaining slices diced
3 scallions, trimmed and minced
2 morcilla sausages, 1 cut into 1⁄2"-thick slices and 1 left whole
1 1/4 pounds fresh young favas, shelled, about 4 cups
1 teaspoon Pernod
1 bay leaf
1 sprig mint, minced
1 pinch sugar
salt
Directions:
Put oil, diced bacon, and scallions into a heavy medium pot and cook over medium-high heat, stirring occasionally, until bacon is lightly browned, 6–8 minutes. Add sliced sausages and favas, stir well, and cook for 2–3 minutes. Add slice of bacon, whole sausage, Pernod, bay leaf, mint, sugar, and salt to taste.
Add enough cold water (about 1 cup) to pot to just cover beans and bring to a boil. Reduce heat to medium-low, cover, and simmer until favas are tender and have absorbed water, 15–20 minutes. Discard bay leaf and cut slice of bacon and whole sausage into 4 pieces each before serving.
