Androlla with Azerbaijani Twist

Ingredients

While the original Spanish Androlla is typically made with pork, the Azerbaijani version incorporates a mix of beef and lamb sausages. The spices used in the Azerbaijani adaptation include a combination of cumin, coriander, turmeric, and saffron, which infuse the dish with a distinct Azerbaijani flavor profile. Additionally, the Androlla is traditionally served with Azerbaijani flatbread and yogurt sauce, adding a unique touch to the dish. We alse have the original recipe for Androlla, so you can check it out.

• 500g (1.1 lb) beef sausages 500g (1.1 lb) beef sausages
• 500g (1.1 lb) lamb sausages 500g (1.1 lb) lamb sausages
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• Azerbaijani flatbread, for serving Azerbaijani flatbread, for serving
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
4. 4.
   Add the beef and lamb sausages to the skillet and cook until browned on all sides.
5. 5.
   Sprinkle the ground cumin, ground coriander, turmeric, saffron, salt, and pepper over the sausages. Stir well to coat the sausages evenly with the spices.
6. 6.
   Transfer the sausages to a baking dish and cover with aluminum foil.
7. 7.
   Place the baking dish in the preheated oven and bake for 30 minutes.
8. 8.
   Remove the foil and continue baking for an additional 10 minutes, or until the sausages are cooked through and golden brown.
9. 9.
   Serve the Androlla hot with Azerbaijani flatbread and yogurt sauce.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sausages while cooking.
• If you prefer a milder flavor, reduce the amount of cumin and coriander in the spice blend.
• Serve the Androlla with a side of pickled vegetables for a tangy contrast.
• Experiment with different types of Azerbaijani flatbread, such as lavash or tandir bread, to add variety to your meal.
• Leftover Androlla can be sliced and used as a flavorful addition to sandwiches or salads.

Serving advice

Serve the Androlla hot, accompanied by warm Azerbaijani flatbread and a generous dollop of yogurt sauce. Garnish with fresh herbs, such as parsley or cilantro, for an added burst of freshness.

Presentation advice

Arrange the Androlla sausages on a platter, drizzling the yogurt sauce over them. Sprinkle some saffron threads on top for an elegant touch. Serve the flatbread on the side or tear it into smaller pieces for easy dipping.