Ingredients with Measurements:
- 1 pound of bloedworst (blood sausage)
- 4 slices of bacon
- 2 large onions, sliced
- 2 tablespoons of butter
- 2 tablespoons of brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Cook the bacon until crispy, then remove from the skillet and place on paper towels to drain.
3. In the same skillet, add the butter and sliced onions. Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized.
4. While the onions are cooking, slice the bloedworst into 1/2 inch rounds.
5. When the onions are caramelized, remove them from the skillet and set aside.
6. In the same skillet, add the sliced bloedworst. Cook for 2-3 minutes on each side, until browned and crispy.
7. Add the brown sugar to the skillet and stir until it has melted and coated the bloedworst.
8. Add the caramelized onions back to the skillet and stir to combine.
9. Crumble the cooked bacon over the top of the bloedworst and onions.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 18g
Protein: 20g
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage.
- Bacon can be substituted with pancetta or ham.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples to the skillet when caramelizing the onions.
- Use different types of sausage for a variety of flavors.
- Add a splash of balsamic vinegar to the skillet for a tangy twist.
Tips and tricks:
- Make sure to cook the bacon until crispy, as it will add texture to the dish.
- Use tongs to flip the bloedworst, as it can be fragile and break apart.
- Don't overcrowd the skillet, as it will prevent the bloedworst from browning properly.
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 on a platter with a sprinkle of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted Brussels sprouts or a mixed green salad.
Troubleshooting advice:
If the bloedworst is breaking apart, try cooking it on a lower heat and flipping it gently with tongs.
Food safety advice:
Make 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 and Belgian sausage made with pork blood and spices.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve as a main dish with a side of roasted vegetables or a simple green salad.
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Region: Dutch