Ingredients with Measurements:
- 1 lb. of Biroldo (blood sausage)
- 1 lb. of Italian sausage
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs or spatula
Step-by-step instructions:
1. Preheat the skillet or Dutch oven over medium-high heat.
2. Add the olive oil and let it heat up.
3. Add the sliced onion and garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
4. Add the sliced bell peppers to the skillet and sauté for 5-7 minutes until they are slightly softened.
5. Add the Italian sausage to the skillet and cook for 10-12 minutes until browned on all sides.
6. Add the Biroldo to the skillet and cook for 5-7 minutes until browned on all sides.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of sausage instead of Italian sausage.
- You can use any type of bell pepper instead of red and green.
Variations:
- You can add diced tomatoes to the skillet for a more saucy dish.
- You can add sliced mushrooms to the skillet for an earthy flavor.
Tips and tricks:
- Make sure to brown the sausage and Biroldo on all sides for maximum flavor.
- Use a large skillet or Dutch oven to accommodate all the ingredients.
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 in a large bowl or platter.
Garnishes:
- Sprinkle with fresh parsley or basil.
Pairings:
- Serve with crusty bread or polenta.
Suggested side dishes:
- Roasted potatoes or vegetables.
Troubleshooting advice:
- If the skillet is overcrowded, the sausage and Biroldo may not brown properly. Cook in batches if necessary.
Food safety advice:
- Make sure the sausage and Biroldo are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Biroldo is a traditional Italian blood sausage made with pig's blood, pork fat, and spices.
Flavor profiles:
- The dish is savory and slightly spicy from the Italian sausage and peppers.
Serving suggestions:
- Serve as a main dish for dinner.
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Region: Italian