Dona Leonor's Traditional Azorean Debulho Recipe
Ingredients
Directions
- Chop the onions in a food processer to a fine grind.
- Add the chopped parsley to it.
- Now cook the liver in a cup of water with the 3 minced garlic and salt and pepper to taste.
- 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).
- Heat a deep pan with the 3 tablespoons of pe de torresmo.
- Add the 2 tablespoons of lard.
- Once the lard is melted, add the onion and parsley mixture, mix and cook for about 10 minutes.
- Add the 1 teaspoon of minced garlic.
- Season with salt to taste, mix and cook another 5 minutes.
- Now add the morcelas (blood sausages) and mix.
- Add the finely chopped corn bread, the finely chopped liver, the liver cubes and mix.
- Now add the small chopped torresmos (pork rinds) and the 2 tablespoons of pimenta moida and mix some more.
- Add the 1/2 teaspoon of cinnamon, mix well and cook for another 10 minutes.
- Taste and adjust salt to taste.
Adapted from a Recipe by: Dona Leonor Santos
Frequently Asked Questions
Yes, you can substitute pork liver with chicken liver or beef liver. Keep in mind that the flavor and texture will be slightly different, and you may need to adjust cooking times accordingly.
Allow the dish to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months.
If morcelas are unavailable, you can use any other type of cooked sausage, such as chorizo or kielbasa, though the flavor will differ. You can also consider omitting it altogether if you prefer a vegetarian option.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine has a slight effervescence and bright acidity that complements the richness of the pork liver and spices.
General: Pinot Noir - A versatile red wine with soft tannins and red fruit flavors that harmonizes well with the flavors of the dish without overpowering it.
Beer
Portuguese: Super Bock - This classic Portuguese lager offers a crisp and clean profile that balances the richness of the pork and spices in the dish.
General: Amber Ale - With its medium body and caramel notes, an amber ale provides a nice contrast to the savory elements of the dish.
Other Beverages
Espresso: A strong and bold coffee that can cleanse the palate and enhance the flavors of the hearty dish following the meal.
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