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Sangrecita
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.
đ§ Ingredienser
- 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 AjĂ 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
đšâđł Instruktioner
- 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.
â±ïž 7 minutes - 2
Add the spices: Stir in the crushed dried oregano and ajĂ 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.
â±ïž 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.
â±ïž 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, ajĂ amarillo, lime juice, and cilantro) and crusty bread for dipping.
đĄ Proffstips
- âThis dish is exceptionally rich in iron, making it a beneficial part of the diet.
- âSangrecita is a classic example of traditional Peruvian home cooking, showcasing resourceful use of ingredients.
- âFor an authentic experience, serve with a vibrant salsa criolla.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a spicier kick, add a finely chopped ajĂ amarillo or a pinch of red pepper flakes along with the ajĂ panca.
- While chicken blood is common, other types of fresh animal blood (like pork) can be used, though cooking times may vary slightly.