Ingredients with Measurements:
- 1 pound Verivorst sausage
- 1 bunch kale, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Preheat the skillet over medium-high heat. Add the Verivorst sausage and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Remove from heat and let cool.
2. In a large bowl, combine the chopped kale, sliced red onion, dried cranberries, crumbled feta cheese, and sliced almonds.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Slice the cooled Verivorst sausage into bite-sized pieces and add to the bowl with the kale mixture.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 32g
- Saturated fat: 8g
- Cholesterol: 50mg
- Sodium: 840mg
- Total carbohydrates: 27g
- Dietary fiber: 4g
- Sugars: 17g
- Protein: 16g
Substitutions for ingredients:
- Verivorst sausage can be substituted with any other type of sausage
- Kale can be substituted with spinach or arugula
- Dried cranberries can be substituted with raisins or chopped apricots
- Feta cheese can be substituted with goat cheese or blue cheese
- Sliced almonds can be substituted with chopped walnuts or pecans
Variations:
- Add sliced apples or pears for extra sweetness and crunch
- Use balsamic vinegar instead of apple cider vinegar for a more tangy flavor
- Add cooked quinoa or brown rice for extra protein and fiber
Tips and tricks:
- Massage the kale with a bit of olive oil before adding the other ingredients to make it more tender
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor
- Let the Verivorst sausage cool before slicing to prevent it from falling apart
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can heat it in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates
- Garnish with fresh herbs such as parsley or basil
Garnishes:
- Fresh herbs such as parsley or basil
Pairings:
- This salad pairs well with a glass of white wine or a light beer
Suggested side dishes:
- Garlic bread or crusty bread
Troubleshooting advice:
- If the kale is too tough, massage it with a bit of olive oil before adding the other ingredients
Food safety advice:
- Make sure the Verivorst sausage is cooked through before adding it to the salad
Food history:
- Verivorst is a traditional Estonian blood sausage made with pork, barley, and blood. It is typically served during the Christmas season.
Flavor profiles:
- This salad has a balance of sweet and savory flavors, with the Verivorst sausage adding a smoky and slightly spicy flavor.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner, or as a side dish for a holiday meal.
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