Ingredients with Measurements:
- 1 lb. bloedworst (blood sausage)
- 2 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
Special equipment needed:
- Large mixing bowl
- Grater
- Skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, chopped onion, egg, flour, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a skillet over medium heat.
3. Using a tablespoon, scoop the potato mixture and carefully drop it into the skillet. Flatten the mixture with a spatula to form a pancake shape.
4. Cook the potato pancakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
5. In the same skillet, add the bloedworst and cook for 3-4 minutes on each side, or until browned and cooked through.
6. Serve the bloedworst and potato pancakes together on a plate.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet should be heated over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 15g
Carbohydrates per serving: 30g
Fiber per serving: 3g
Sugar per serving: 2g
Sodium per serving: 600mg
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped herbs such as parsley or chives to the potato mixture for added flavor.
- Top the potato pancakes with sour cream or applesauce for a traditional German twist.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated potatoes before mixing them with the other ingredients.
- Use a non-stick skillet to prevent the potato pancakes from sticking.
Storage instructions:
Store any leftover potato pancakes and bloedworst separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato pancakes and bloedworst in a skillet over medium heat for 3-4 minutes, or until heated through.
Presentation ideas:
Serve the bloedworst and potato pancakes on a white plate for a classic look.
Garnishes:
Garnish with chopped parsley or chives for added color and flavor.
Pairings:
Pair with a crisp green salad or sautéed vegetables for a complete meal.
Suggested side dishes:
Serve with a side of sauerkraut or roasted Brussels sprouts.
Troubleshooting advice:
If the potato pancakes are not holding together, add more flour to the mixture.
Food safety advice:
Make sure the bloedworst is cooked through before serving.
Food history:
Bloedworst is a traditional Dutch and German blood sausage made with pork blood and spices.
Flavor profiles:
The bloedworst has a rich and savory flavor, while the potato pancakes are crispy and slightly sweet.
Serving suggestions:
Serve with a cold beer or a glass of red wine for a perfect pairing.
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Region: Dutch