Morcillo or shank stewed Andalusian style. Recipe


The Andalusian sausage or shank stewed with Jerez brandy is one of the simplest recipes to enjoy a honeyed and tasty meat, and also with hardly any staining in the kitchen since we are going to prepare it in the speed cooker or pressure cooker. . This meat, which is one of the fundamental ingredients of the Madrid stew, is a very muscular meat but once cooked -three hours over low heat or 30 minutes in the speed cooker- it is very tender and tasty, being a real delight for the palate.

It is a piece that the editors of Directo al Paladar like to make frequently, since we have published it in many ways, either stewed in tacos with tomato, stewed with bay leaf and paprika or with the classic recipe for black pudding with onion, one of My favourites. Today we are going to do it in the fast pot with a very Andalusian flavoring, with Jerez brandy and some sliced ​​almonds, complementing everything with lots of vegetables.


For 4 people
  • Morcillo (half blood sausage cut lengthwise) 800 g
  • Zucchini 1
  • Leek 1
  • Onion 2
  • Italian green pepper 1
  • Garlic cloves 2
  • Bay leaf a leaf or two
  • Brandy 30 ml
  • Meat broth 200 ml
  • Saffron a few strands

How to make Andalusian sausage or shank stew

Difficulty: Easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Finely chop the leek, garlic and onions. We cut the pepper into small pieces and the zucchini into cubes. Then we put everything in the pot, preparing a sauce or bottom for our stew, letting the vegetables sweat with a couple of tablespoons of olive oil. On the other hand, we clean the sausage well and put it in the pot in one piece, marking it so that its exterior is browned.

Add the Jerez brandy - don't be shy about it and add a good quantity that will give the meat a lot of flavor - and let it heat up, flambé carefully so that it toasts a little and all the alcohol evaporates. We cover everything with meat broth letting it slightly exceed the slices and bring it to a boil.

Let it cook in the pressure cooker at position 2 or at maximum pressure for 12 minutes. We turn off the heat and let the pot cool slowly without opening it. When the pot can be opened, remove the meat and check the doneness and add salt if necessary. It may be that it lacks a bit of cooking - in which case we can cook a little more with the pot open or close it again and continue for 5 more minutes - but with the times and quantities indicated, the meat will normally be tender and juicy.

If you are in a hurry and you cannot wait for it to cool -it will take almost half an hour to cool-, you can do it with the traditional express pot method but then you will need to let it cook for 30 minutes at full pressure instead of 12 minutes, cooling the pot then under the tap to lower the temperature quickly. We mash the vegetables with the sauce. Add some slices of almonds and serve immediately.

With what to accompany the blood sausage or ham stewed Andalusian

The Andalusian sausage or shank stew is a dish traditionally conceived as a second course but as it is quite strong, you can serve it with a green leafy salad as a garnish and you will not need more to succeed with yours.

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