Recipe adapted from MoVida: Spanish Culinary Adventures by Frank Camorra and Richard Cornish.
A conversation last night led me to want blood sausage. Blood sausage, cooked well, is one of the greatest of great things. I like MoVida's blood sausage when I had it, even though it was served in a very different way to this, so I figured Frank Camorra's book would have a decent recipe.
Fry a diced onion and diced red capsicum in a wee bit of olive until until v. soft. Throw in 9-10 peeled tomatoes that've been roughly chopped. Cook for a few minutes then add some stock, a well-made fresh chorizo sausage, a bulb of garlic (unpeeled) and 400 g brown lentils. Simmer for the best part of a hour (say, 50 minutes) and then load up with one or two blood sausage--morcilla, if you can get your hands on it--and cook for another 10 minutes. Discard the garlic. To serve, slice the sausages up and put them in bowls. Ladle over some of the lentils and etc. Add salt and vinegar (ideally sherry) as you see fit.
Thoughts:
Should've waited until I visited the Spanish and South American shop in Fitzroy. The blood sausage from QV Market's Polish shop isn't very nice at all. This has the potential to be a cracker meal--particularly, I reckon, if you briefly crisped up the blood sausages before serving--but you need good sausages. These aren't it.
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