Morcilla with tomatoes and garlic

Ingredients for 4 servings:

• 20 ml olive oil
• 300 g black pudding, diameter approx. 3 – 4 cm
• 40 g butter
• 1 medium-sized onion(s), diced
• 1 can of tomatoes, peeled in tomato juice, 240 g drained weight
• 2 tsp garlic paste
• 1 tbsp parsley, large-leaf, chopped
• e.g. sea salt
• n. B. Pepper, black
• n. B. sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fried black pudding

Melt butter in a saucepan and fry the diced onion. Drain the tomato juice. This can be used for another purpose. Chop the tomatoes and add them to the now translucent onions. Season with garlic paste, chopped parsley, pepper, and salt. Add a little sugar if desired. Simmer gently for 5 minutes. Meanwhile, cut the black pudding into evenly thin slices and fry on both sides in olive oil. Whether you use the sausage skin is a matter of taste. I usually don’t remove the sausage skin. This has the advantage that the black pudding doesn’t fall apart as easily. Spread the fried sausage slices on a plate. Pour the tomato sauce over them. Garnish with some parsley. Serve with white bread. Tip: The quantities vary. Pizza tomatoes are already chopped. Garlic paste is available in advance. A full-bodied red wine, preferably from Spain, goes excellently with this dish.