Ingredients with Measurements:
- 1 pound of pork liver
- 1 pound of pork heart
- 1 pound of pork stomach
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of ground cloves
- 2 cups of diced apples
- 1 cup of chopped pecans
- 1/4 cup of apple cider vinegar
- 1/4 cup of brown sugar
- 1/4 cup of breadcrumbs
- 2 tablespoons of butter, melted
Special equipment needed:
- Food processor
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the pork liver, heart, and stomach under cold water and pat dry with paper towels.
3. In a food processor, pulse the pork liver, heart, and stomach until finely chopped.
4. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
5. Add the chopped pork liver, heart, and stomach to the skillet and cook for 5-7 minutes until browned.
6. Add the salt, black pepper, thyme, sage, allspice, and cloves to the skillet and stir to combine.
7. Transfer the pork mixture to a large baking dish and spread it out evenly.
8. In a separate bowl, mix together the diced apples, chopped pecans, apple cider vinegar, and brown sugar.
9. Spread the apple and pecan mixture over the pork mixture in the baking dish.
10. Sprinkle the breadcrumbs over the top of the apple and pecan mixture.
11. Drizzle the melted butter over the breadcrumbs.
12. Cover the baking dish with aluminum foil and bake for 1 hour.
13. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 20 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 7g
- Cholesterol: 350mg
- Sodium: 1000mg
- Total carbohydrates: 25g
- Dietary fiber: 4g
- Sugars: 17g
- Protein: 30g
Substitutions for ingredients:
- Pork liver, heart, and stomach can be substituted with ground pork or ground beef.
- Apples can be substituted with pears or peaches.
- Pecans can be substituted with walnuts or almonds.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped bacon to the pork mixture for extra flavor.
- Use different spices such as paprika, cumin, or coriander.
- Add chopped dried cranberries or raisins to the apple and pecan mixture.
Tips and tricks:
- Make sure to rinse the pork liver, heart, and stomach thoroughly to remove any impurities.
- Use a food processor to finely chop the pork mixture for a smoother texture.
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Let the baked chaudin rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the baked chaudin in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the baked chaudin on a large platter with fresh herbs and sliced apples for garnish.
Garnishes:
- Fresh herbs such as parsley or thyme
- Sliced apples or pears
Pairings:
- Serve with a side of roasted vegetables such as carrots or Brussels sprouts.
- Pair with a glass of red wine such as Pinot Noir or Syrah.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the top of the baked chaudin is not crispy enough, remove the aluminum foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork mixture to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Chaudin is a Cajun dish that originated in Louisiana. It is traditionally made with pork liver, heart, and stomach.
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve the baked chaudin as a main dish for dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A