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Sautéed Blood Sausage and Chorizo with Cabbage, Spinach and Lingonberry Compote with Celsius°Cooking™

35 mins - Total Time
- Time of day
2 - Servings

A delicious and simple dish made with blood sausage, chorizo, and cabbage. Perfect for families or when you are craving something flavorful and filling.

Sautéed Blood Sausage and Chorizo with Cabbage, Spinach and Lingonberry Compote with Celsius°Cooking™

35 mins - Total Time
- Time of day
2 - Servings
DOWN TO RECIPE

A delicious and simple dish made with blood sausage, chorizo, and cabbage. Perfect for families or when you are craving something flavorful and filling.

10 mins Prep Time 25 mins Cook Time 35 mins Total Time

Choose number of servings

Ingredients

For the Dish

  • Lingonberries 40 g
  • Granulated Sugar 40 g
  • Pointed Cabbage (cut into wedges) ½
  • Blood Sausage (Cut into slices) 200 g
  • All Purpose Flour 6 tbsp
  • High Heat Oil (grapeseed, vegetable, canola) 3 tbsp
  • Raw Chorizo Sausages (diced small) 2
  • Spinach 100 g
  • Kosher Salt as needed
  • Black Pepper as needed
  • Red Wine Vinegar (or sherry vinegar) 1 tbsp

For Garnishing

  • Parsley Leaves (finely chopped) 1 tbsp

Tools that you will need

General Equipment

  • Large mixing bowl
  • Offset spatula
  • Rubber Spatula
Cooking Step

Cooking Steps Prep Cooking

Prepare the Lingonberries Compote

Combine the sugar and lingonberries and stir occasionally all throughout the recipe until ready to be served.

Lingonberries40 grams
Granulated Sugar40 grams

1. Dust the Blood Sausages

Dip the cut sides on the flour and remove the excess. Once dusted, set them aside.

All Purpose Flour6 Tbsps.

2. Connect your Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 225°C.

3. Measure and Add the Oil

Add the oil and tilt to coat evenly.

High Heat Oil (grapeseed, vegetable, canola)1 Tbsp.

4. Add and Cook the Chorizo

Add the diced chorizo to the preheated pan and cook for 2 minutes or until it has partially rendered and begined to caramalized.

Chorizo Sausages (diced small)2

5. Remove the Sausages

Transfer the chorizo sausages into a large bowl and set aside. If needed, cook any remaining sausage until and transfer to the same bowl.

6. Measure and Add the Oil

Tilt the pan to coat evenly.

High Heat Oil (grapeseed, vegetable, canola)1 Tbsp.

7. Add and Cook the Blood Sausages

Add the blood sausages, floured side down without overcrowding. Cook for 1:30 minutes, or until golden brown.

Blood Sausages(sliced and dusted)100 grams

8. Flip and Cook the Blood Sausages

Flip the blood sausage and continue cooking for 1:30 minutes or until golden brown.

9. Remove the Blood Sausages

Transfer to the bowl with the chorizo sausages and set aside. Continue cooking any remaining blood sausage and add to the same bowl.

10. Wash the Smart Pan

Thoroughly wash and dry the pan.

11. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 225°C.

12. Measure and Add the Oil

Tilt the pan to coat the bottom.

High Heat Oil (grapeseed, vegetable, canola)2 Tbsps.

13. Season the Cabbage

Sprinkle some salt and pepper on both sides of the cabbage and set aside.

Kosher Saltas needed
Black Pepperas needed

14. Add and Sear the Cabbage

Place the cabbage cut side down and cook for 5 minutes or until slightly charred or depp golden brown.

Pointed Cabbage (cut into wedges)2

15. Flip and Continue Searing the Cabbage

Flip the cabbage on its other side and continue cooking for 5 more minutes or until slightly charred or deep golden brown.

16. Remove and Chop the Cabbage

Turn the temperature down, then transfer the cabbage to a cutting board and cut into small dice making sure to remove the tough center. Add to a separate bowl and set aside.

17. Reheating the Pan

Select 205°C and allow the pan to reheat.

18. Add and Cook the Cabbage and Spinach

Add the ingredients to the pan and cook for 1:20 minutes or until the spinach is partially wilted.

Spinach100 grams
Pointed Cabbage (diced)all

19. Combine the Vegetables with the Sausages

Turn the burner off, then add the chorizo and the blood sausages into the pan with the cabbage and the spinach and mix well. Adjust seasoning with salt and pepper and a dash of red wine vinegar.

Red Wine Vinegar (or sherry vinegar)1 Tbsp.
Kosher Saltas needed
Black Pepperas needed
Cooked Chorizo and Blood Sausagesall

20. Serve Immediately

Distribute the cabbage and sausages into the plates and sprinkle with some chopped parsley and a little lingonberry compote.

Parsley Leaves (finely chopped)1 Tbsp.
Lingonberry Compoteas needed

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!