Ingredients with Measurements:
- 1 lb Blutwurst (blood sausage), sliced
- 2 large apples, peeled and sliced
- 1 large onion, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and sauté until translucent.
3. Add sliced apples and dried thyme to the skillet. Cook for 5 minutes or until apples are slightly softened.
4. Add apple cider vinegar and brown sugar to the skillet. Stir until sugar is dissolved.
5. Add sliced Blutwurst to the skillet and stir to combine.
6. Transfer the mixture to a 9x13 inch baking dish.
7. Sprinkle breadcrumbs over the top of the mixture.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 28g
Protein: 16g
Sodium: 1020mg
Sugar: 20g
Substitutions for ingredients:
- Blutwurst can be substituted with any type of sausage.
- Apple cider vinegar can be substituted with white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced potatoes to the mixture for a heartier dish.
- Use different types of apples for a different flavor profile.
- Add chopped walnuts or pecans to the breadcrumb topping for added crunch.
Tips and tricks:
- Make sure to slice the apples and onions thinly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- If the breadcrumb topping is not golden brown after removing the foil, broil for a few minutes until desired color is achieved.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the Blutwurst is too salty, rinse it under cold water before slicing.
- If the breadcrumb topping is too dry, add more butter or olive oil.
Food safety advice:
- Make sure to cook the Blutwurst to an internal temperature of 160°F (71°C) to ensure it is fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Blutwurst is a traditional German sausage made with pork blood and spices.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve hot with a side of roasted vegetables or a salad.
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Region: German