Ingredients with Measurements:
- 1 pound of biroldo (blood sausage)
- 1 pound of mushrooms, sliced
- 2 onions, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 1/2 cup of red wine
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Remove the casing from the biroldo and slice it into 1/2 inch rounds.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the sliced onions and mushrooms to the skillet and sauté for 5 minutes.
4. Add the sliced biroldo to the skillet and cook for 5 minutes, flipping the rounds halfway through.
5. Add the salt, black pepper, and dried thyme to the skillet and stir to combine.
6. Pour in the red wine and let it simmer for 5 minutes, until the liquid has reduced and thickened.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Biroldo can be substituted with any type of sausage.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Use different types of mushrooms, such as shiitake or portobello.
Tips and tricks:
- Make sure to remove the casing from the biroldo before cooking.
- Use tongs to flip the biroldo rounds to prevent them from breaking apart.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers 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 on a platter with a sprinkle of fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the skillet is overcrowded, cook the biroldo in batches.
Food safety advice:
- Make sure the biroldo is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Biroldo is a traditional Italian blood sausage made with pig's blood, pork fat, and spices.
Flavor profiles:
- Savory, earthy, and slightly sweet.
Serving suggestions:
- Serve as a main dish with a side of crusty bread and roasted vegetables.
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Region: Italian