Monday, January 2, 2012

Blood Sausage and Roasted Pepper Rolls (Rollitos de Morcilla y Pimiento Rojo)

This recipe is my own fusion concoction of "Burgos blood Sausage with roasted red peppers and red pepper sauce." What has enriched our culture recently has been the many cultures that have been brought by the immigrants during last 25 years. During the construction boom of the 90's Spain saw an increase in people from Latin America, Sub Sahara, Morocco, Eastern Europe, Pakistan and China. They not only brought their culture but also their culinary wealth. This dish is a fusion between a Basque dish and Chinese. Rollitos de primavera.


1 Pack egg roll wraps cut in four squares (can be substituted by rice wraps for spring rolls)
1/2 Burgos Blood Sausage (Morcilla de Burgos)
2 Red Peppers Roasted
4 Garlic Cloves
Olive Oil

In a pan put the garlic with a tablespoon olive oil. When the garlic starts turning brown add the peppers and their liquid. Let it simmer, remove the garlic and half of the pepper and set aside for the sauce. Add the blood sausage and with a spoon start cutting the sausage and pepper in small pieces. When the sauce is done and the remaining liquid is reduced, remove from the pan.

Take an egg roll wrap and cut in 4 symmetrical squares. Take one square and place it like a diamond facing at you. Fill it with the mix and start rolling, tucking in the sides and keep rolling. With a brush wet the tip of the remaining wrap and finish rolling - the water will work as glue. Fry them in a pan until golden brown Remove and place on a paper towel.

In a blender pureé the rest of the peppers that were set aside with the garlic and add olive oil and salt to taste. Drizzle over the rolls.

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