Ingredients with Measurements:
- 1 lb. of Švargl (blood sausage)
- 1 lb. of sauerkraut
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp. of vegetable oil
- 1 tsp. of caraway seeds
- 1 tsp. of paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the sauerkraut under cold water and drain well.
2. In a large skillet or frying pan, heat the vegetable oil over medium-high heat.
3. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
4. Add the caraway seeds and paprika to the pan and stir for 1 minute.
5. Add the sauerkraut to the pan and stir to combine with the onion and garlic mixture.
6. Reduce the heat to medium-low and cover the pan with a lid.
7. Let the sauerkraut cook for 20-25 minutes, stirring occasionally, until it is tender and slightly caramelized.
8. While the sauerkraut is cooking, slice the Švargl into 1-inch pieces.
9. In a separate skillet or frying pan, cook the Švargl over medium-high heat until it is browned on both sides and cooked through.
10. Serve the Švargl with the sauerkraut on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium-high heat for cooking the Švargl and sautéing the onion and garlic. Medium-low heat for cooking the sauerkraut.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 1000mg
Carbohydrates: 15g
Fiber: 5g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be substituted for the Švargl.
- Cabbage can be used instead of sauerkraut.
- Olive oil or butter can be used instead of vegetable oil.
Variations:
- Add diced potatoes to the sauerkraut for a heartier dish.
- Top the Švargl with caramelized onions for extra flavor.
- Use smoked paprika for a smoky flavor.
Tips and tricks:
- Rinse the sauerkraut to remove excess salt.
- Cook the sauerkraut on low heat to prevent it from burning.
- Use a non-stick skillet or frying pan to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Švargl and sauerkraut on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the sauerkraut is too sour, add a pinch of sugar to balance the flavor.
Food safety advice:
Make sure the Švargl is cooked through before serving.
Food history:
Švargl is a traditional Czech sausage made with pork blood and spices.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Czech