Migas with Chistorra Sausage and Herring

Name: Migas with Chistorra Sausage and Herring
Total time: 3600 s
Yield: Serves 10 servings
Ingredients: 1.1 lbs bread for migas (about 500 grams), preferably day-old, torn into pieces; 2 heads garlic; 3 red bell peppers; 8.8 oz pork belly (about 250 grams); 8.8 oz chistorra sausage (about 250 grams); Salt; 2 tablespoons extra virgin olive oil (about 30 ml); Water, for misting; 6 herrings, deboned; 10 eggs

José Baena @JBT2023

Sevilla, Andalucía, España

The method for making migas is more important than the add-ins. These turned out delicious.

José Baena @JBT2023

Sevilla, Andalucía, España

The method for making migas is more important than the add-ins. These turned out delicious.

Saved

Ingredients

1 hour

Serves 10 servings

1.1 lbsbread for migas (about 500 grams), preferably day-old, torn into pieces
2 headsgarlic
3red bell peppers
8.8 ozpork belly (about 250 grams)
8.8 ozchistorra sausage (about 250 grams)
Salt
2 tablespoonsextra virgin olive oil (about 30 ml)
Water, for misting
6herrings, deboned
10eggs

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Steps

1 hour

1

In a large bowl, moisten the torn bread with water and salt the night before. We used a pre-crumbled variety.
2

In a large skillet, sauté the garlic in olive oil, then cook the bell peppers until soft. Remove both to a bowl and set aside.
3

In the same oil, fry the pork belly, then add the chistorra sausage and cook through.
4

Add all the previously cooked ingredients back to the pan along with the well-moistened bread. Stir and cook, turning the mixture over and over in the skillet or pot.
5

The deboned herrings and eggs are optional; each person can serve themselves as they like.