Ingredients with Measurements:
- 1 lb Hungarian blood sausage
- 4 medium potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp paprika
- 1/2 tsp caraway seeds
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/4 cup water
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped bacon and fry until crispy.
3. Remove the bacon from the skillet and set aside.
4. Add the chopped onion to the skillet and sauté until translucent.
5. Add the minced garlic and sauté for another minute.
6. Add the diced potatoes to the skillet and stir to coat with the onion and garlic mixture.
7. Add the paprika, caraway seeds, salt, and pepper to the skillet and stir to combine.
8. Pour the water into the skillet and cover with a lid.
9. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
10. While the potatoes are cooking, slice the Hungarian blood sausage into rounds.
11. Add the blood sausage to the skillet and cook for 5-7 minutes, or until heated through.
12. Serve the Hungarian blood sausage and potatoes hot, topped with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying bacon and sautéing onion and garlic, low heat for simmering potatoes and blood sausage.
Serving size:
4 servings
Nutritional information:
Calories: 425
Fat: 28g
Carbohydrates: 25g
Protein: 18g
Sodium: 900mg
Substitutions for ingredients:
- Hungarian blood sausage can be substituted with any other type of sausage.
- Vegetable oil can be substituted with olive oil or butter.
- Paprika can be substituted with smoked paprika or cayenne pepper.
- Caraway seeds can be substituted with fennel seeds or coriander seeds.
Variations:
- Add diced bell peppers or tomatoes to the skillet for a more colorful dish.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a splash of red wine to the skillet for a richer flavor.
Tips and tricks:
- Make sure to stir the potatoes occasionally to prevent them from sticking to the skillet.
- Use a lid to speed up the cooking process and prevent the potatoes from drying out.
- If the skillet is too crowded, cook the blood sausage in batches.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Hungarian blood sausage and potatoes on a large platter, garnished with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
- Steamed green beans or broccoli
- Roasted root vegetables
- Crusty bread or rolls
Troubleshooting advice:
- If the potatoes are not cooked through, add more water and continue simmering until tender.
- If the blood sausage is too dry, add a splash of water or broth to the skillet.
Food safety advice:
- Make sure to cook the blood sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hungarian blood sausage, also known as hurka, is a traditional sausage made with pork blood, rice, and spices. It is a popular dish in Hungary and other Eastern European countries.
Flavor profiles:
This dish has a rich and savory flavor, with a hint of smokiness from the paprika and bacon.
Serving suggestions:
Serve the Hungarian blood sausage and potatoes as a hearty main course for dinner or lunch.
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Region: Hungarian