This Burgos blood sausage stands as one of the nation’s most cherished dishes. Enjoyed solo or paired with scrambled eggs and potatoes, it delights many with its hearty flavor. The traditional method once relied on flouring and pan-frying, but modern kitchens have embraced air frying to bring this classic back with a fresh touch. Here is a practical guide to making blood sausage in an air fryer, elevated with a touch of avocado for a chef-worthy result.
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Choose a plate of Burgos blood sausage. An air fryer makes the process straightforward. All that’s needed is the sausage and a hot air fryer.
The first step is to preheat the device to 200 degrees Celsius for 3 minutes. While it warms, slice the blood sausage into pieces about 1 centimeter thick. Place the slices in the fryer basket and set the timer for 10 minutes at 180 degrees Celsius.
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If cleanup is a concern after cooking, lay a sheet of parchment designed for air fryers in the basket. Then arrange the blood sausage slices on it so the paper stays in place and doesn’t shift when the appliance operates at its top heat.
Unlike pan-frying, this method avoids flour or breadcrumbs, which are often used to create a crispier crust with oil. Cooking in an air fryer reduces added fats and calories while delivering a satisfying texture. The result is a leaner, cleaner version that still honors the dish’s traditional heartiness.
In this preparation, the focus is on preserving the sausage’s rich flavor and firm bite. The air fryer’s circulating hot air creates a gentle crust and a juicy interior without the need for extra batter. Avocado, when added as a topping or a serving side, complements the dish with creamy contrast and healthy fats, turning a simple plate into a refined, contemporary meal.