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São Miguel Small plates

Azorean Black Pudding with Pineapple

Recipe for morcela com ananás, a classic São Miguel snack of pan-fried Azorean black pudding served with slices of sweet Azores pineapple, fresh or browned.

Makes
4 servings
Prep
10 min
Cooking
15 min
Difficulty
Easy

Morcela com ananás brings together two São Miguel flavours: soft, well-seasoned pork black pudding and Azores pineapple, grown in greenhouses on the island. The morcela is pan-fried or grilled and served with slices of pineapple, either fresh or browned. The contrast of savoury and sweet has made it a classic snack in São Miguel's cafés and restaurants, often served as a starter.

Method

  1. Peel and core the pineapple and cut it into thick rounds.

  2. Slice the morcela thickly on the diagonal and discard the ends.

  3. Melt the butter in a frying pan and brown the pineapple slices on both sides. Remove and set aside. If you prefer the pineapple fresh, skip this step.

  4. In the same pan, brown the morcela on both sides over medium heat, just until hot and lightly crusted.

  5. If using bread, toast the slices. Arrange the morcela on the pineapple, or on the bread with the pineapple, and serve straight away.

Tips

  • Azorean morcela is sold already cooked: just brown it over medium heat so it does not fall apart.
  • Without Azores pineapple, use a very ripe pineapple.
  • For a more elaborate version, add a pinch of cinnamon and a few drops of lime juice to the pineapple while it browns, and finish with shavings of Azorean island cheese (queijo da ilha).
  • Outside the Azores, use a soft pork black pudding.

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