Dish

Sângerete

Sângerete is made by sautéing pork liver and onions in butter until they are golden brown. The dish is then seasoned with salt, pepper, and paprika. Some recipes also call for the addition of garlic or thyme. Sângerete is typically served with a side of mashed potatoes or polenta. The dish has a rich, savory flavor and a creamy texture.

European cuisine› Eastern European cuisine› Romanian cuisine

Sausage› Blood Sausage

Origins and history

Sângerete is a traditional Romanian dish that has been enjoyed for generations. It is often served during holidays and special occasions, such as weddings and baptisms. The dish is named after the Romanian word for "blood sausage," which it resembles in appearance.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains pork liver. It is also not gluten-free as it is typically served with mashed potatoes or polenta.

Variations

There are many variations of Sângerete, some of which use different meats or vegetables. Some recipes call for the addition of bacon or mushrooms. Some versions of the dish are also made with chicken liver instead of pork liver.

Presentation and garnishing

Sângerete is typically served on a plate, with a side of mashed potatoes or polenta. The dish can be garnished with chopped parsley or thyme.

Tips & Tricks

To make Sângerete, be sure to use high-quality pork liver and fresh onions. The dish can be made ahead of time and reheated before serving. Leftovers can be stored in the refrigerator for up to three days.

Side-dishes

Mashed potatoes or polenta are traditional side dishes that are often served with Sângerete. Other popular side dishes include pickles and sautéed vegetables.