Pineapple from Azores with blood Sausage from Beira
Ingredients (4 servings):
- 400g of Pineapple
- 8 Slices of blood Sausage
- Olive Oil
1. Sauté the pineapple in cubes in olive oil, add the brandy and let it flambé. Season with salt, pepper, and the coriander leaves.
2. In a hot frying pan, place the sliced blood sausage and let it blaze on both sides.
Plate the sausage in a line with the pineapple on top. Enjoy!
This post was written by Cabriz Cabriz