Created for Mello's Chourico courtesy of choponionsboilwater.com
1/2 morcela link (7 or 8 ozs.)
2 large tart green apples (cored, peeled and sliced into 12ths)
1 pound Yukon Gold potatoes (peeled and sliced thin)
4 tablespoons sweet butter
Salt and freshly ground pepper
1/4 cup white wine
2 Tbs fresh parsley (chopped)
Place the morcela in the freezer at least an hour before you are going to need it. This allows it to harden and makes it much easier to peel and slice. Preheat your oven to 400°F.
Place a cast iron (or suitable facsimile) 10" skillet on a medium-high flame. Add 1 tablespoon of the sweet butter, allow it to melt and spread it around the pan. Immediately add the apple slices and sauté, turning frequently, until the edges of the apples begin to caramelize. Transfer the skillet to the oven and bake until tender (about 15 minutes).
Meanwhile, in a second skillet melt the remaining 3 tablespoons sweet butter over medium-high heat. Add the potato slices and fry, turning frequently, until they are golden on both sides. Add salt and pepper to taste and pour them over the baking apples.
Quickly deglaze the potato pan with the 1/4 cup of wine. Stir continually until the liquid is almost completely reduced, then pour the resulting liquid over the potato and apple mixture. Place the apple and potato mixture back in the oven and continue to bake for an additional 10 minutes.
While the potatoes and apples are baking, remove the frozen morcela from the freezer. Slice the link shallowly along its length and peel off and discard the skin. Slice the morcela in 1/8" slices and set aside.
When the apple and potato mixture finishes baking remove the pan from the oven and cover the entire apple and potato mixture in a layer of sliced morcela.
Place the mixture back in the oven and bake until lightly browned, crumbly and crispy on top, about 10 to 15 minutes.
Garnish with the chopped parsley and serve at once to surprised people