Recipe
Sângerete with a Twist
Sângerete Delight: A Modern Twist on a Romanian Classic
4.5 out of 5
Indulge in the rich flavors of Romanian cuisine with this modern twist on the traditional Sângerete. This dish combines the essence of Romanian culinary heritage with a contemporary touch, resulting in a delightful and satisfying meal.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
Ingredients
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500g (1.1 lb) pork sausages 500g (1.1 lb) pork sausages
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2 tablespoons olive oil 2 tablespoons olive oil
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1 large onion, finely chopped 1 large onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried rosemary 1 teaspoon dried rosemary
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1 bay leaf 1 bay leaf
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250ml (1 cup) red wine 250ml (1 cup) red wine
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2 tablespoons honey 2 tablespoons honey
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 30g, 10g
- Carbohydrates (total, sugars): 10g, 8g
- Protein: 25g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Heat the olive oil in a large skillet over medium heat.
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2.Add the sausages and cook until browned on all sides. Remove from the skillet and set aside.
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3.In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
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4.Add the paprika, dried thyme, dried rosemary, and bay leaf to the skillet. Stir well to combine.
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5.Pour in the red wine and bring to a simmer. Cook for 5 minutes to allow the alcohol to evaporate.
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6.Return the sausages to the skillet and drizzle with honey. Season with salt and pepper to taste.
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7.Cover the skillet and simmer for 20-25 minutes, or until the sausages are cooked through and the flavors have melded together.
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8.Remove the bay leaf and garnish with fresh parsley before serving.
Treat your ingredients with care...
- Pork sausages — Choose high-quality sausages with a good balance of lean meat and fat for the best flavor and texture.
- Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.
Tips & Tricks
- For a spicier version, add a pinch of chili flakes or a dash of hot sauce to the dish.
- Serve the Sângerete with a side of pickles or sauerkraut for a tangy contrast.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
Serving advice
Serve the Sângerete hot, accompanied by a generous portion of creamy polenta. The creamy texture of the polenta pairs perfectly with the juicy sausages and flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
Arrange the sausages on a platter, spooning the sauce over them. Place a mound of creamy polenta alongside the sausages and garnish with fresh parsley. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.
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