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These blood sausage stuffed bread rolls are one of the best solutions to make a quick dinner or appetizer for any time of the day. They are crispy and warm.
Its recipe is very easy, the buns are opened, crumbled and then you wait to make the filling. We open the blood sausage and we will fry it in a frying pan, where we will mix it with the breadcrumbs and the egg.
Finally we will make the buns, fill them, add a little cheese and then bake them for a few minutes so that everything is compact and very crispy. They are delicious!
Bread rolls stuffed with scrambled blood sausage
Prepare a quick recipe with a rich flavor and very crunchy. These are some bread rolls where we have filled them with black pudding, breadcrumbs and egg. Delicious!
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: incoming
- Calories: 400
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 6 round or square loaves (small, for individual use)
- 1 blood sausage
- 3 eggs
- 2 tablespoons of cream
- Sal Island
- 20 ml of aceite oliva
- 6 slices of gouda or semi-cured cheese
- fresh chopped parsley to garnish
Preparation
In a frying pan, pour the 20 ml of olive oil and heat it.
When it gets hot, add the shredded blood sausage and stir from time to time so that it cools and crumbles much better.
We open a small layer on the buns and crumble their interior to make them hollow.
In a bowl, add the breadcrumbs and the two tablespoons of cream. We remove well.
When the blood sausage is almost ready, add the soaked breadcrumbs and cook another minute.
In a bowl, add the three eggs and salt. We beat it and add it to the blood sausage. Let it heat up and stir until the egg is curdled. Finally we make a scramble.
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We put the black pudding as a filling in the buns that we had emptied. When they are on the edge, add a small slice of cheese and add a spoonful of black pudding again. We place everything on a tray that can go in the oven, with the lids of the loaves aside.
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We put it in the oven 200° with heat up and down for about 10 minutes. The goal is for it to take on a toasty tone and everything to be crispy.
Serve hot, with chopped fresh parsley and with the lid on top.
