Blood Sausage and Pineapple

"Blood sausage and pineapple. Don’t question it. Just try it."

Yes, it’s exactly what it sounds like. Grilled blood sausage served with Azorean pineapple. And yes, I know. It sounds wrong. This is a very typical starter in São Miguel. Morcela is rich, salty, deep. Then comes the pineapple. Sweet. Slightly acidic. Fresh. On paper, this combination makes no sense. In real life? It works. The sweetness and sourness of the pineapple cuts through the heaviness of the blood sausage in a way that feels almost illegal. Like some kind of black magic kitchen experiment that accidentally became tradition. It’s weird. It’s bold. And it’s very, very good.