Charcoal-grilled pancetta and sausage with fried morcilla sandwiches, eggs and chorizo ketchup

Charcoal-grilled pancetta and sausage with fried morcilla sandwiches, eggs and chorizo ketchup

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

Sometimes, a fried breakfast is the only thing that will hit the spot, and there’s nothing better than a really good one. However, I’m often disappointed by lacklustre bacon and sausage, or by things I don’t really want being on the plate. Everything on the plate should be of the best quality, and certainly not a filler. This has all the usual favourites, but with indulgent twists, including a fried bread and morcilla sandwich that’s incredibly naughty. Enjoy responsibly and in moderation!

Ingredients

Quantity Ingredient
8 breakfast sausages from a good butcher, I like Lincolnshire, but pork and leek would be great too
150g morcilla or soft black pudding, skin removed
40g unsalted butter
2 thick slices good-quality white bread
4 free-range eggs
8-12 slices thick-cut smoked pancetta or smoked streaky bacon
olive oil, for cooking
sea salt
black pepper
* chorizo ketchup [rid:31868], to serve

Method

  1. Light the barbecue and set for direct/indirect cooking
  2. Place the sausages and morcilla directly on the grill in the direct heat zone and cook for 2 minutes on each side to brown. Transfer to the indirect heat zone, close the lid and cook for 6–7 minutes or until the sausages and morcilla are cooked through. Move the sausages to the side of the indirect heat zone to keep warm. Transfer the morcilla to a bowl and mash into a rough paste, then keep warm.
  3. Place an ovenproof non-stick frying pan in the direct heat zone and add a lug of olive oil and the butter. When the butter is foaming, lay the slices of bread in the pan and brown on both sides. Remove the fried bread from the pan and place in the indirect heat zone to keep warm. Crack the eggs into the frying pan and cook steadily until the whites are set but the yolks are still runny – you may need to move the pan into the indirect heat zone to stop the whites from cooking too quickly. Season the eggs with salt and pepper.
  4. While the eggs are cooking, grill the pancetta in the direct cooking zone for 2–3 minutes on each side until cooked and browned. Spread the morcilla between the two slices of fried bread and cut the sandwich into quarters.
  5. Serve on warm plates, with the chorizo ketchup on the side.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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