Ingredients with Measurements:
- 1 lb. Mustamakkara (Finnish blood sausage), sliced
- 4 large potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup breadcrumbs
- 2 tbsp. butter, melted
Special Equipment Needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced Mustamakkara over medium heat until browned on both sides. Remove from skillet and set aside.
3. In the same skillet, sauté the chopped onion and minced garlic until softened.
4. Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
5. In a separate bowl, whisk together the heavy cream, chicken broth, salt, black pepper, and nutmeg.
6. Layer half of the cooked potatoes in the bottom of the baking dish. Top with half of the cooked Mustamakkara slices.
7. Pour half of the cream mixture over the Mustamakkara and potatoes.
8. Repeat the layers with the remaining potatoes and Mustamakkara, and pour the remaining cream mixture over the top.
9. In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the casserole.
10. Cover the baking dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 33g
Saturated Fat: 17g
Cholesterol: 120mg
Sodium: 1030mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Mustamakkara can be substituted with any type of sausage, such as kielbasa or chorizo.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped kale or spinach to the potato and Mustamakkara layers for added nutrition.
- Top the casserole with shredded cheese before baking for a cheesy twist.
Tips and Tricks:
- Make sure to slice the potatoes thinly and evenly to ensure even cooking.
- If the casserole is browning too quickly, cover it with foil during the last 10-15 minutes of baking.
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 for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic bread
Troubleshooting Advice:
- If the casserole is too dry, add more chicken broth or cream to the cream mixture before pouring it over the layers.
Food Safety Advice:
- Make sure to cook the Mustamakkara and potatoes thoroughly to prevent any foodborne illnesses.
Food History:
Mustamakkara is a traditional Finnish blood sausage made with pork, barley, and blood. It has been a staple in Finnish cuisine for centuries.
Flavor Profiles:
The Mustamakkara and Potato Casserole is savory and rich, with a hint of nutmeg and a crispy breadcrumb topping.
Serving Suggestions:
Serve the Mustamakkara and Potato Casserole as a main dish for a cozy family dinner or as a hearty brunch option.
Related Categories
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Region: Finnish
Taste: Savory, Rich, Tangy, Comforting, Hearty