Ingredients with Measurements:
- 1 pound blóðpylsa (Icelandic blood sausage)
- 1 bunch kale, stems removed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the blóðpylsa over medium heat until browned on both sides. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chopped kale to the skillet and sauté until wilted.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Slowly pour in the milk, whisking constantly to prevent lumps from forming.
7. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
8. Stir in the grated Gruyere cheese until melted and smooth.
9. Season the sauce with salt and pepper to taste.
10. Slice the blóðpylsa into rounds and arrange in the bottom of a 9x13 inch baking dish.
11. Pour the kale and cheese sauce over the blóðpylsa.
12. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
13. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 428
Fat: 28g
Carbohydrates: 17g
Protein: 26g
Sodium: 850mg
Sugar: 6g
Substitutions for ingredients:
- Blóðpylsa can be substituted with any other type of sausage.
- Gruyere cheese can be substituted with any other type of cheese.
Variations:
- Add sliced potatoes to the bottom of the baking dish for a heartier dish.
- Add chopped bacon or pancetta to the kale and onion mixture for extra flavor.
- Use spinach instead of kale for a milder flavor.
Tips and tricks:
- Be sure to whisk the milk into the flour mixture slowly to prevent lumps from forming.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the sauce is too thin, whisk in a little more flour.
Food safety advice:
- Be sure to cook the blóðpylsa to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Blóðpylsa is a traditional Icelandic blood sausage made with lamb or pork blood, oats, and spices.
Flavor profiles:
- The blóðpylsa adds a rich, savory flavor to the dish, while the kale and Gruyere cheese add a slightly bitter and nutty flavor.
Serving suggestions:
- Serve the gratin as a main dish for a cozy winter dinner.
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Region: Icelandic