Morcilla is a type of blood sausage that is popular in Spain and its former colonies. In Perú, it is mostly enjoyed in a bread roll, but I like to pair it more interesting accompaniments. Hence, I created this brunch recipe: morcilla and eggs with broccolini and braised fennel. A couple of good morcilla brands in Australia are Rodriguez Bros and La Boqueria. The recipe calls for a few different steps just because I wanted to choose the best cooking method for each element to achieve the desired end result: tender fennel, bright crunchy broccolini, brown morcilla slices and gooey eggs. However, there is no reason for you not to…
This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast. It freezes well if you choose to keep it for longer than a few days. If you don’t like morcilla (blood sausage) you can use chorizo or your favourite sausage, just keep in mind you might have to use more than two if they’re thin. This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast.