Ingredients with Measurements:
- 1 pound of drywors
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or frying pan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the drywors to the skillet and cook for 5-7 minutes, stirring occasionally, until the drywors is browned and crispy.
4. Sprinkle the paprika, cayenne pepper, salt, and pepper over the drywors and stir to coat evenly.
5. Cook for an additional 2-3 minutes until the spices are fragrant and the drywors is fully coated.
6. Remove from heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 24g
- Carbohydrates: 4g
- Protein: 14g
Substitutions for ingredients:
- Drywors can be substituted with any type of dried sausage or jerky.
- Olive oil can be substituted with vegetable oil or butter.
- Paprika and cayenne pepper can be adjusted to taste.
Variations:
- Add diced bell peppers or jalapeños for extra spice and flavor.
- Serve over rice or with a side of vegetables for a complete meal.
Tips and Tricks:
- Be careful not to overcook the drywors, as it can become tough and chewy.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
- Use a non-stick skillet to prevent the drywors from sticking to the pan.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve on a platter with toothpicks for easy snacking.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested Side Dishes:
- Roasted vegetables
- Rice or quinoa
- Garlic bread
Troubleshooting Advice:
- If the drywors is sticking to the pan, add a little more oil to the skillet.
Food Safety Advice:
- Make sure the drywors is fully cooked before serving.
Food History:
- Drywors is a type of dried sausage that originated in South Africa.
Flavor Profiles:
- Spicy, savory, and slightly smoky.
Serving Suggestions:
- Serve as an appetizer or snack.
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Region: South African