Ingredients with Measurements:
- 1 lb bloedworst (blood sausage)
- 2 large leeks, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Gouda cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium heat, cook the bloedworst 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 sliced leeks and cook until softened, about 5 minutes.
4. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
5. Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until thickened.
6. Add the grated Gouda cheese to the skillet and stir until melted and combined.
7. Season the sauce with salt and pepper to taste.
8. Slice the cooked bloedworst into bite-sized pieces.
9. In a baking dish, layer the sliced bloedworst and leek sauce.
10. Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 480
- Fat: 36g
- Carbohydrates: 18g
- Protein: 21g
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage.
- Gouda cheese can be substituted with any type of cheese.
Variations:
- Add sliced potatoes to the baking dish for a heartier meal.
- Substitute the leeks with onions or shallots for a different flavor profile.
Tips and tricks:
- Be sure to cook the bloedworst until browned on both sides to ensure it is cooked through.
- Use a whisk to prevent lumps in the sauce.
- 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 in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the top of the gratin is browning too quickly, cover with foil for the remainder of the cooking time.
Food safety advice:
- Be sure to cook the bloedworst to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Bloedworst is a traditional Dutch sausage made with pig's blood and spices.
Flavor profiles:
- Savory, rich, and slightly sweet.
Serving suggestions:
- Serve hot with a side salad or roasted vegetables.
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Region: Dutch