By Eddy − On Monday, May 6, 2024, 1 week ago in Pork Recipes
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Dona Leonor's Azorean Debulho Recipe


Dona Leonor's Azorean debulho recipe, a traditional Azorean dish made with morcela (blood sausage), parsley, onions, garlic etc...
Dona Leonor's Azorean Debulho Recipe


Preparation time 15 min
Cooking Time 45 min
Ready In1 h
Level of DifficultyModerate
Servings6

Ingredients

10 small onions, chopped1 bunch of parsley, chopped300 grams of pork liver3 minced garlic clovesPepper and salt to taste3 tablespoons of pe de torresmo (Portuguese pork spread)2 morcelas (Portuguese blood sausage)3 small Portuguese torresmos (pork rinds), chopped2 slices of finely chopped corn bread without the crust2 tablespoons of lard 2 tablespoons of pimenta moida (Portuguese ground red pepper sauce)1 full teaspoon of minced garlic1/2 teaspoon of ground cinnamonSalt to taste
10 small onions, chopped1 bunch of parsley, chopped300 grams of pork liver3 minced garlic clovesPepper and salt to taste3 tablespoons of pe de torresmo (Portuguese pork spread)2 morcelas (Portuguese blood sausage)3 small Portuguese torresmos (pork rinds), chopped2 slices of finely chopped corn bread without the crust2 tablespoons of lard 2 tablespoons of pimenta moida (Portuguese ground red pepper sauce)1 full teaspoon of minced garlic1/2 teaspoon of ground cinnamonSalt to taste

Preparation

  1. Chop the onions in a food processer to a fine grind.
  2. Add the chopped parsley to it.
  3. Now cook the liver in a cup of water with the 3 minced garlic and salt and pepper to taste.
  4. Once cooked, drain the water and chop about half the liver in a food processer to a fine grind (leaving half of the liver in small cubes).
  5. Heat a deep pan with the 3 tablespoons of pe de torresmo.
  6. Add the 2 tablespoons of lard.
  7. Once the lard is melted, add the onion and parsley mixture, mix and cook for about 10 minutes.
  8. Add the 1 teaspoon of minced garlic.
  9. Season with salt to taste, mix and cook another 5 minutes.
  10. Now add the morcelas (blood sausages) and mix.
  11. Add the finely chopped corn bread, the finely chopped liver, the liver cubes and mix.
  12. Now add the small chopped torresmos (pork rinds) and the 2 tablespoons of pimenta moida and mix some more.
  13. Add the 1/2 teaspoon of cinnamon, mix well and cook for another 10 minutes.
  14. Taste and adjust salt to taste.

Recipe & Photo Credit: Dona Leonor Santos

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