Morcilla de Burgos is an emblem of Spanish cuisine, known for its distinctive blend of rice and spices. Growing up with a mother from Burgos, I’ve enjoyed this rich, savory sausage many times—often brought home from visits and now a familiar favorite on my menus. Widely served across Spain as a tapa, morcilla paired with piquillo peppers is one of the most common and delicious presentations. In this recipe, a simple apple compote adds sweetness and balance, turning the combination into a refined, well-rounded dish.
INGREDIENTS
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150 g Morcilla de Burgos
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50 ml light olive oil for frying
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1 tbsp chives, finely chopped
For the apple compote
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3 apples, peeled and diced
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1 tsp caster sugar
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Pinch of ground cinnamon
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Juice of ½ lemon
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50 ml water
For the piquillos
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6 tinned piquillo peppers, thinly sliced
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1 garlic clove, finely chopped
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3 tbsp extra virgin olive oil
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1 tbsp sherry vinegar
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1 tsp muscovado sugar
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Salt and freshly ground black pepper, to taste
Preparation
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Make the apple compote: Peel, core and dice the apples. Place them in a small saucepan with the lemon juice, caster sugar, cinnamon and water. Cover with a small plate to prevent splatter and simmer gently over low heat for about 15 minutes, or until the apples are very soft. Purée the mixture with a blender or food processor until smooth. Set aside and keep warm.
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Prepare the piquillos: Thinly slice the tinned piquillo peppers. In a small skillet over medium heat, warm the extra virgin olive oil and add the chopped garlic. When the garlic begins to sizzle and release its aroma, add the sliced piquillos and sauté for about 5 minutes. Stir in the muscovado sugar, season with salt and pepper, then deglaze with the sherry vinegar. Add two tablespoons of water to loosen the sauce, simmer briefly, and remove from the heat. Reserve.
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Cook the morcilla: Slice the morcilla into pieces about one finger thick. Heat the light olive oil in a frying pan over high heat and fry the slices for approximately 2 minutes per side, until they develop a crisp exterior and are heated through. Take care when turning the slices, as morcilla can be delicate.
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To serve: Spread a layer of warm apple compote on each plate. Arrange the fried morcilla slices on top of the compote, then spoon the sautéed piquillo peppers over the morcilla. Finish with a light sprinkle of finely chopped chives for color and a fresh, oniony note.
Serving suggestions: This tapa is excellent served warm with crusty bread or as part of a shared tapas selection. The sweet-tart apple compote and the slightly smoky, tangy piquillos complement the rich, spiced morcilla, creating a balanced and memorable bite.