Ingredients with Measurements:
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 2 tablespoons brown sugar
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 1 pound speķrauši (smoked sausage), sliced into 1/4 inch thick rounds
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the butter in a large skillet over medium heat.
2. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10 minutes.
3. Add the brown sugar and balsamic vinegar and cook for another 3 minutes.
4. Remove the onions from the skillet and set aside.
5. Heat the olive oil in the same skillet over medium-high heat.
6. Add the speķrauši and cook, stirring occasionally, until lightly browned, about 5 minutes.
7. Add the garlic, black pepper, and cumin and cook for another 2 minutes.
8. Add the caramelized onions and cook for another 2 minutes.
9. Stir in the parsley and remove from the heat.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 519
Fat: 33 g
Carbohydrates: 24 g
Protein: 28 g
Substitutions for Ingredients:
- Butter: Canola oil
- Onions: Shallots
- Brown sugar: Coconut sugar
- Balsamic vinegar: Red wine vinegar
- Olive oil: Avocado oil
- Speķrauši: Any smoked sausage
- Garlic: Garlic powder
- Parsley: Cilantro
Variations:
- Add 1/2 cup of diced bell peppers to the onions while they are caramelizing.
- Add 1/2 cup of diced mushrooms to the speķrauši while they are cooking.
Tips and Tricks:
- For the best flavor, make sure to caramelize the onions until they are golden brown.
- To make the dish spicier, add 1/4 teaspoon of red pepper flakes to the speķrauši while they are cooking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve over cooked white rice or mashed potatoes.
Garnishes:
Garnish with fresh parsley and a sprinkle of freshly grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Roasted sweet potatoes
- Steamed green beans
Troubleshooting Advice:
If the speķrauši are not browning, increase the heat to medium-high.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Speķrauši is a traditional Latvian smoked sausage that is usually served with potatoes and vegetables.
Flavor Profiles:
This dish has a sweet and savory flavor with a hint of smokiness from the speķrauši.
Serving Suggestions:
Serve with a side of crusty bread and a green salad.
Related Categories
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Region: Latvian
Taste: Savory, Sweet, Tangy, Umami, Caramelized