Dona Leonor's Traditional Azorean Debulho

1. Chop the onions in a food processer to a fine grind.
2. Add the chopped parsley to it.
3. Now cook the liver in a cup of water with the 3 minced garlic and salt and pepper to taste.
4. Once cooked, drain the water and chop about half the liver in a food processer to a fine grind (leaving half of the liver in small cubes).
5. Heat a deep pan with the 3 tablespoons of pe de torresmo.
6. Add the 2 tablespoons of lard.
7. Once the lard is melted, add the onion and parsley mixture, mix and cook for about 10 minutes.
8. Add the 1 teaspoon of minced garlic.
9. Season with salt to taste, mix and cook another 5 minutes.
10. Now add the morcelas (blood sausages) and mix.
11. Add the finely chopped corn bread, the finely chopped liver, the liver cubes and mix.
12. Now add the small chopped torresmos (pork rinds) and the 2 tablespoons of pimenta moida and mix some more.
13. Add the 1/2 teaspoon of cinnamon, mix well and cook for another 10 minutes.
14. Taste and adjust salt to taste.

Recipe & Photo Credit: Dona Leonor Santos