Zungenwurst with a Mariana Islands Twist

Ingredients

In this Mariana Islands adaptation of Zungenwurst, we incorporate local ingredients and flavors to give the dish a tropical twist. The addition of coconut milk adds a creamy and slightly sweet element, while ginger and chili peppers provide a subtle heat and depth of flavor. These modifications enhance the original smoky and savory profile of Zungenwurst, creating a unique fusion of German and Mariana Islands cuisines. We alse have the original recipe for Zungenwurst, so you can check it out.

• 500g (1.1 lb) Zungenwurst 500g (1.1 lb) Zungenwurst
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Slice the Zungenwurst into 1-inch thick rounds.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the Zungenwurst slices to the skillet and cook until browned on both sides, about 5 minutes per side.
4. 4.
   In a separate bowl, whisk together the coconut milk, grated ginger, minced garlic, chopped chili pepper, soy sauce, and brown sugar.
5. 5.
   Pour the coconut milk mixture over the Zungenwurst in the skillet.
6. 6.
   Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
7. 7.
   Serve the Zungenwurst with the sauce, garnished with fresh cilantro.

Treat your ingredients with care...

• Zungenwurst — Ensure that the Zungenwurst is fully cooked before serving. It should be browned and heated through to ensure food safety.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating.
• Chili pepper — Adjust the amount of chili pepper according to your desired level of spiciness.
• Soy sauce — Use a gluten-free soy sauce if you have a gluten intolerance.

Tips & Tricks

• For a milder flavor, remove the seeds from the chili pepper before chopping.
• Serve the Zungenwurst with steamed rice or coconut rice for a complete meal.
• If you prefer a thicker sauce, simmer the coconut milk mixture for a few extra minutes until it reaches your desired consistency.
• Garnish the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Zungenwurst with the sauce spooned over the top. Garnish with fresh cilantro for a pop of color and freshness. Accompany the dish with steamed rice or coconut rice to soak up the flavorful sauce.

Presentation advice

Arrange the Zungenwurst slices on a serving platter, with the sauce drizzled over the top. Sprinkle fresh cilantro leaves over the dish for an attractive presentation. Serve with a side of steamed rice or coconut rice to complete the meal.