Sângerete Adapted to Luxembourgian Cuisine

Ingredients

In this adapted version, the traditional Romanian Sângerete is transformed into a Luxembourgian delight by incorporating local ingredients and flavors. The original recipe typically uses pork blood sausage, while the adapted version utilizes Luxembourgian blood sausage, which has a slightly different flavor profile. Additionally, the original recipe often includes garlic and paprika, which are replaced in the adapted version with onions and apples to align with the taste preferences of Luxembourgian cuisine. We alse have the original recipe for Sângerete, so you can check it out.

• 500g (1.1 lb) Luxembourgian blood sausage 500g (1.1 lb) Luxembourgian blood sausage
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 apples, peeled, cored, and thinly sliced 2 apples, peeled, cored, and thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the sliced onions and cook until they become translucent and slightly caramelized, about 10 minutes.
4. 4.
   Add the sliced apples and dried thyme to the skillet and cook for an additional 5 minutes, until the apples are tender.
5. 5.
   Meanwhile, in a separate skillet, cook the blood sausage over medium heat until browned on all sides, about 5 minutes.
6. 6.
   Transfer the cooked blood sausage to a baking dish and top with the caramelized onions and apples.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bake in the preheated oven for 15-20 minutes, until the flavors meld together and the sausage is cooked through.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Luxembourgian blood sausage — Ensure that the blood sausage is cooked thoroughly to avoid any risk of foodborne illness.
• Onions — Slice the onions thinly to ensure they caramelize evenly and add a sweet flavor to the dish.
• Apples — Choose firm apples that hold their shape when cooked, such as Granny Smith or Braeburn varieties.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the caramelized onions and apples.
• Serve the dish with a side of crusty bread to soak up the flavorful juices.
• If you prefer a smoother texture, you can puree the caramelized onions and apples before topping the blood sausage.

Serving advice

Luxembourgian Blood Sausage Delight is best served hot, straight from the oven. Garnish with fresh thyme leaves for an added touch of freshness. Serve as a main course alongside a simple green salad or roasted vegetables.

Presentation advice

To enhance the presentation, arrange the blood sausage slices on a platter and top them with the caramelized onions and apples. Sprinkle some fresh thyme leaves over the dish for a pop of color. Serve with a rustic wooden serving spoon for a touch of authenticity.