Ingredients with Measurements:
- 1 lb Mustamakkara sausage, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 bunch kale, stems removed and chopped
- 1 tsp smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add sliced Mustamakkara sausage and cook until browned on both sides, about 5 minutes.
3. Remove sausage from the pot and set aside.
4. Add chopped onion and minced garlic to the pot and cook until onion is translucent, about 5 minutes.
5. Add smoked paprika and stir to combine.
6. Add diced tomatoes, cannellini beans, and chicken or vegetable broth to the pot.
7. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
8. Add chopped kale to the pot and stir to combine.
9. Cover and let simmer for an additional 10-15 minutes, or until kale is wilted and tender.
10. Add salt and pepper to taste.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning sausage, then low heat for simmering stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 31g
Protein: 23g
Fiber: 8g
Substitutions for ingredients:
- Mustamakkara sausage can be substituted with any spicy sausage of your choice.
- Cannellini beans can be substituted with any white bean.
- Kale can be substituted with any leafy green such as spinach or Swiss chard.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of red wine to the stew for extra depth of flavor.
Tips and tricks:
- To save time, use pre-chopped kale or frozen kale.
- Serve with crusty bread for dipping into the stew.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the fridge or freezer.
Food history:
Mustamakkara is a traditional Finnish blood sausage made with pork, barley, and blood. It is a popular ingredient in Finnish cuisine.
Flavor profiles:
This stew is spicy, smoky, and savory with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve hot with crusty bread for dipping into the stew.
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Region: Finnish