Ingredients with Measurements:
- 1 pound verivorst (Estonian blood sausage), sliced
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or beef broth
- 1 tablespoon butter
- Salt and pepper to taste
Special Equipment Needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sliced verivorst and cook until browned, about 5 minutes.
4. In a separate bowl, mix together the heavy cream and chicken or beef broth.
5. In the baking dish, layer the sliced potatoes, verivorst mixture, and cream mixture. Repeat until all ingredients are used, ending with a layer of potatoes on top.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
8. Let the casserole cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 28g
Protein: 18g
Sodium: 580mg
Substitutions for ingredients:
- Verivorst can be substituted with any type of sausage, such as kielbasa or chorizo.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chicken or beef broth can be substituted with vegetable broth.
Variations:
- Add sliced mushrooms to the verivorst mixture for an extra depth of flavor.
- Top the casserole with shredded cheese before baking for a cheesy twist.
- Add sliced carrots or parsnips to the potato layers for added nutrition.
Tips and Tricks:
- Make sure to slice the potatoes thinly to ensure even cooking.
- Use a mandoline slicer to make slicing the potatoes easier and more uniform.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
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 a pop of color.
Pairings:
Pair with a crisp green salad or steamed vegetables for a well-rounded meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed broccoli
Troubleshooting Advice:
- If the casserole is not browning on top, turn on the broiler for the last few minutes of baking.
- If the potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to cook the verivorst thoroughly before adding it to the casserole.
- 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. It is typically eaten during the winter months and is a staple of Estonian cuisine.
Flavor Profiles:
This casserole is savory and hearty, with a rich and creamy sauce that complements the earthy flavors of the verivorst and potatoes.
Serving Suggestions:
Serve with a dollop of sour cream or a side of crusty bread for a satisfying meal.
Related Categories
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Region: Estonian
Taste: Savory, Comforting, Hearty, Creamy, Herby