Ingredients with Measurements:
- 1 lb Dutch bloedworst (blood sausage)
- 2 medium-sized apples, peeled and sliced
- 2 medium-sized onions, sliced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the sliced onions and cook until they become translucent, stirring occasionally.
3. Add the sliced apples and brown sugar to the skillet and cook for another 5 minutes, or until the apples are slightly softened.
4. Remove the onions and apples from the skillet and set aside.
5. In the same skillet, cook the Dutch bloedworst over medium heat for about 5 minutes on each side, or until it is cooked through and slightly crispy.
6. Once the Dutch bloedworst is cooked, remove it from the skillet and place it on a serving platter.
7. Add the apple cider vinegar to the skillet and stir to deglaze the pan.
8. Add the onions and apples back to the skillet and stir to coat them in the vinegar sauce.
9. Season with salt and pepper to taste.
10. Spoon the onion and apple mixture over the Dutch bloedworst and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 14g
Substitutions for ingredients:
- Any type of sausage can be substituted for the Dutch bloedworst.
- White sugar can be substituted for brown sugar.
- Red wine vinegar can be substituted for apple cider vinegar.
Variations:
- Add chopped walnuts or pecans to the onion and apple mixture for added crunch.
- Serve the Dutch bloedworst with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Be careful not to overcook the Dutch bloedworst, as it can become dry and tough.
- Use a spatula to carefully flip the Dutch bloedworst in the skillet to prevent it from breaking apart.
- If the onion and apple mixture is too sweet, add a splash of apple cider vinegar to balance out the flavors.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Dutch bloedworst and onion and apple mixture in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Dutch bloedworst and onion and apple mixture on a large platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Pair the Dutch bloedworst with a glass of red wine or a cold beer.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the Dutch bloedworst is sticking to the skillet, add a little more butter to the pan before cooking.
Food safety advice:
Make sure the Dutch bloedworst is cooked through to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Dutch bloedworst is a traditional blood sausage made with pork blood, pork fat, and spices. It is a popular dish in the Netherlands and is often served with apples and onions.
Flavor profiles:
The Dutch bloedworst has a rich, savory flavor that is complemented by the sweetness of the apples and onions.
Serving suggestions:
Serve the Dutch bloedworst and onion and apple mixture as a main course for dinner or as a hearty breakfast dish.
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Region: Dutch