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Sangrecita

Name: Sangrecita
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Peru
Ingredients: 500 ml Fresh chicken blood (Ensure the blood is fresh and has not coagulated. If it has, gently whisk it to loosen.); 1 medium Yellow onion (Finely diced.); 3 cloves Garlic (Minced.); 1 tablespoon Dried oregano (Crushed between your fingers for more flavor.); 1 tablespoon Ají panca paste (Adds a mild smoky flavor and deep red color. Adjust to taste.); 2 tablespoons Vegetable oil (For sautéing.); to taste undefined Salt; to taste undefined Black pepper

Peruvian Blood Sausage

A traditional and iron-rich Peruvian dish made from cooked chicken blood, onions, garlic, and herbs. Sangrecita is a hearty and flavorful home-style meal, often served as a starter or a light main course.

準備時間15 minutes

調理時間20 minutes

合計時間35 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

500 ml Fresh chicken blood(Ensure the blood is fresh and has not coagulated. If it has, gently whisk it to loosen.)
1 medium Yellow onion(Finely diced.)
3 cloves Garlic(Minced.)
1 tablespoon Dried oregano(Crushed between your fingers for more flavor.)
1 tablespoon Ají panca paste(Adds a mild smoky flavor and deep red color. Adjust to taste.)
2 tablespoons Vegetable oil(For sautéing.)
to taste Salt
to taste Black pepper

👨‍🍳 作り方

1
Prepare the aromatics: Heat the vegetable oil in a medium saucepan or skillet over medium heat (around 175°C / 350°F). Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 7 minutes
2
Add the spices: Stir in the crushed dried oregano and ají panca paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and well combined with the onion and garlic mixture. This blooming process enhances their flavor.
⏱️ 2 minutes
3
Cook the blood: Pour the fresh chicken blood into the saucepan. Immediately begin stirring continuously with a wooden spoon or whisk. The blood will start to thicken and coagulate. Continue stirring constantly over medium-low heat to break up any large clumps and achieve a crumbly, sausage-like texture. Cook until the blood is fully set and no longer liquid, about 10-15 minutes. Season generously with salt and freshly ground black pepper to taste.
⏱️ 15 minutes
4
Serve: Ladle the warm sangrecita into serving bowls. It is traditionally served hot, often accompanied by salsa criolla (a Peruvian relish of thinly sliced red onion, ají amarillo, lime juice, and cilantro) and crusty bread for dipping.

調理履歴を記録する

💡 プロのコツ

✓This dish is exceptionally rich in iron, making it a beneficial part of the diet.
✓Sangrecita is a classic example of traditional Peruvian home cooking, showcasing resourceful use of ingredients.
✓For an authentic experience, serve with a vibrant salsa criolla.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a spicier kick, add a finely chopped ají amarillo or a pinch of red pepper flakes along with the ají panca.
While chicken blood is common, other types of fresh animal blood (like pork) can be used, though cooking times may vary slightly.