50 min. total time
Ingredients for 2 portions
| 1 | Qty | Blunzn (=Blood sausage) |
| 5 | Qty | Potatoes (medium-sized) |
| 0.5 | Bunch | Parsley (finely chopped) |
| 1 | Pk | Sauerkraut |
| 2 | Tbsp | Pork lard |
| 2 | Tsp | Caraway seeds |
| 100 | g | Bacon cubes |
| 2 | Spr | Vinegar |
| 1 | Qty | Onion (Small) |
| 2 | Tsp | Granulated sugar |
| 1 | Leaf | Bay leaf |
| 6 | Qty | Peppercorns |
| 2 | Leaf | Bay leaves |
| 1 | Pinch | Marjoram |
| 1 | Pinch | Marjoram |
| 1 | Pa | Peppercorns |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- Peel the potatoes and cook them in salted water until soft. Then fry the blood sausage in hot lard until it bursts. Then cut the sausage with 2 forks and add the roughly diced potatoes, briefly roast together.
- Season with salt, pepper and a little marjoram. Put the sauerkraut from the bag into a sieve and wash well under running water.
- Now let 1 tablespoon of lard heat up in a pot and briefly roast the bacon and the finely chopped onion in it, then caramelize 2 teaspoons of granulated sugar in it.
- Add the sauerkraut and briefly fry in the lard (“degrease”). Then deglaze with vinegar and top up with water.
- Season with salt, peppercorns and bay leaves and simmer covered until al dente (about 15 minutes – taste occasionally). Serve together with the blood sausage roast and a “Seidel Bier”.
Nutrition score
940
77,69 g
21,37 g
49,04 g
50 min. total time | 15 min. preparation time | 35 min. cook & rest time
