Ingredients with Measurements:
- 1 pound blóðpylsa (Icelandic blood sausage)
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 cup water
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the diced potatoes to the skillet and stir to coat with the onion and garlic mixture.
4. Season the potatoes with salt, pepper, paprika, and dried thyme.
5. Cook the potatoes for 10-15 minutes, stirring occasionally, until they are golden brown and tender.
6. While the potatoes are cooking, slice the blóðpylsa into rounds.
7. Add the blóðpylsa rounds to the skillet with the potatoes and stir to combine.
8. Pour 1/4 cup of water over the mixture and cover the skillet with a lid.
9. Reduce the heat to low and simmer for 10-15 minutes, or until the blóðpylsa is cooked through.
10. Remove the lid and continue cooking for a few more minutes to allow any excess water to evaporate.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the potatoes and onion
- Low heat for simmering the blóðpylsa and potatoes
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Blóðpylsa can be substituted with any type of sausage.
- Potatoes can be substituted with sweet potatoes or yams.
- Onion and garlic can be substituted with shallots and leeks.
Variations:
- Add chopped bell peppers or mushrooms to the skillet for extra flavor and nutrition.
- Top the skillet with grated cheese before serving for a cheesy twist.
- Serve the skillet with a side of scrambled eggs for a hearty breakfast.
Tips and tricks:
- Be sure to stir the potatoes occasionally to prevent them from sticking to the skillet.
- Use a non-stick skillet to make cleaning up easier.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skillet in a microwave or on the stove until heated through.
Presentation ideas:
- Serve the skillet in a large, family-style dish.
- Garnish with chopped parsley or green onions for a pop of color.
Garnishes:
- Chopped parsley or green onions
Pairings:
- Serve the skillet with a side of crusty bread or toast.
Suggested side dishes:
- Scrambled eggs or an omelet
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the blóðpylsa is not cooked through after simmering, add a bit more water and continue cooking until it is fully cooked.
Food safety advice:
- Be sure to cook the blóðpylsa to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Blóðpylsa is a traditional Icelandic dish made from sheep's blood, oats, and spices.
Flavor profiles:
- Savory, earthy, and slightly spicy.
Serving suggestions:
- Serve the skillet hot and enjoy as a main dish for breakfast, lunch, or dinner.
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Region: Icelandic