Fried Morcilla with Cabrales Cheese Sauce and apple

blood sausage / Cabrales

Salsas Asturianas




Remove the skin from the black pudding and the inside we fry in a frying pan until golden. While dora we poke the apple and impregnate with the apple syrup.

To stamp put a little morcilla, decoramos with the apple and we add the cabrales sauce.