Ingredients with Measurements:
- 1 pound verivorst (Estonian blood sausage)
- 2 medium apples, peeled and sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the skillet over medium-high heat.
2. Cut the verivorst into 1/2-inch slices.
3. Add the olive oil to the skillet and swirl to coat.
4. Add the verivorst slices to the skillet and cook for 3-4 minutes on each side, or until browned.
5. Remove the verivorst from the skillet and set aside.
6. Add the sliced apples to the skillet and cook for 2-3 minutes, or until slightly softened.
7. In a small bowl, whisk together the honey, Dijon mustard, smoked paprika, cayenne pepper, salt, and pepper.
8. Pour the honey mixture over the apples and stir to combine.
9. Add the verivorst back to the skillet and toss to coat with the honey mixture.
10. Cook for an additional 2-3 minutes, or until the verivorst is heated through and the apples are caramelized.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- Verivorst can be substituted with any type of sausage.
- Apples can be substituted with pears or peaches.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Cayenne pepper can be substituted with red pepper flakes or hot sauce.
Variations:
- Add chopped onions or garlic to the skillet for extra flavor.
- Use different types of sausage, such as chorizo or kielbasa.
- Add chopped nuts, such as pecans or walnuts, for crunch.
- Serve over rice or quinoa for a complete meal.
Tips and tricks:
- Make sure to brown the verivorst slices well to develop flavor.
- Use a non-stick skillet to prevent sticking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
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 a sprinkle of chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the verivorst is sticking to the skillet, add a little more oil.
- If the apples are not caramelizing, turn up the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the verivorst 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:
Verivorst is a traditional Estonian blood sausage made with pork, barley, and blood.
Flavor profiles:
Sweet, spicy, smoky
Serving suggestions:
Serve as a main dish for dinner or as a hearty breakfast.
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Region: Estonian