Ingredients with Measurements:
- 1 pound of bloedworst (blood sausage)
- 1 tablespoon of olive oil
- 1 onion, chopped
- 1 tablespoon of mustard
- 1 tablespoon of honey
- 1/2 cup of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Cut the bloedworst into slices and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the bloedworst slices to the skillet and cook until browned on both sides, about 5 minutes per side.
5. In a small bowl, whisk together the mustard, honey, and chicken broth.
6. Pour the mustard sauce over the bloedworst in the skillet.
7. Reduce the heat to low and let the sauce simmer for 5-10 minutes, until it thickens.
8. Season with salt and pepper to taste.
9. Serve the bloedworst with the mustard sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking the bloedworst and onions
- Low heat for simmering the mustard sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 12g
- Protein: 17g
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped apples or pears to the skillet while cooking the onions for a sweet and savory twist.
- Use a different type of mustard, such as Dijon or whole grain, for a different flavor profile.
Tips and tricks:
- Be careful not to overcook the bloedworst, as it can become dry and tough.
- Use a whisk to ensure the mustard sauce is well combined and smooth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bloedworst and mustard sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the bloedworst and mustard sauce on a bed of mashed potatoes or roasted vegetables.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the dish for added flavor and color.
Pairings:
- Serve with a crisp green salad or a side of sautéed greens for a balanced meal.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Sautéed greens
Troubleshooting advice:
- If the mustard sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the bloedworst is cooked 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 pig's blood, pork fat, and spices.
Flavor profiles:
- The bloedworst has a rich, savory flavor, while the mustard sauce adds a tangy and slightly sweet note.
Serving suggestions:
- Serve the bloedworst and mustard sauce as a main course for dinner or as a hearty breakfast dish.
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Region: Dutch