BLOOD SAUSAGE WITH ONION AND TOMATO
This recipe is part of the White Paper on gastronomic tourism in Tortosa and was provided by the restaurant El Forn de la Canonja. It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.
INGREDIENTS
4 blood sausages (rice or onion type, such as Catalan “baldana”)
1 onion
4 ripe tomatoes
Olive oil
Salt
Preparation
1
Make three shallow diagonal cuts on each sausage. Peel and slice the onion into thin strips (julienne), and peel and finely dice the tomatoes (brunoise). In a hot pan with olive oil, add the sausages. Sauté them whole to infuse the oil with their flavor.
2
In a pan with oil over moderate heat, lightly fry the blood sausages to release their aroma into the oil. Then remove them and set aside.
3
In the same oil, gently cook the onion until very soft. Once it’s tender, add the tomato and let it simmer covered over moderate heat.
4
Once the tomato is cooked and has released its water, adjust the salt, return the sausages to the pan, and let everything simmer together over low heat for 2 to 3 more minutes.
5
To serve, make a bed of the onion and tomato sofrito, and place the sausages on top.
