Chorizo, morcilla y papa (Winter Andean recipe)


  • 1 kg potatoes.
  • 2 red onions.
  • 1 green pepper.
  • 2 bay leaves.
  • 8 pieces of chorizo.
  • 8 pieces of blood sausage.
  • 150g Serrano ham
  • 1 tbsp. of paprika
  • 2 tablespoons flour.
  • 5 L water (or broth)
  • Oil
  • Salt
  • BBQ sauce to taste


  1. In a pan with oil, fry the chopped onion and pepper with a pinch of salt.
  2. Then, add the pieces of chorizo, the ham in cubes and fry for a few minutes.
  3. Next, add the bay leaf, paprika, and sauté.
  4. Add the potatoes, peeled and chopped, and wet with the broth.
  5. Cook for 20-25 minutes, removing the bay leaf halfway through cooking.
  6. Chop the blood sausages into round-shaped smaller pieces and pass them through some flour. Then, in another frying pan with oil fry the blood sausage pieces.
  7. Finally, serve the potato stew and place the fried blood sausage on top. Pour some BBQ sauce on top for serving.