9 June 2024
Blood sausage hash with bacon sauerkraut - recipe - photo: kind_oliver
Blood sausage hash with bacon sauerkraut- recipe - photo: kind_oliver

Blood sausage hash with bacon sauerkraut

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


  1. 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.
  2. Season with salt, pepper and a little marjoram. Put the sauerkraut from the bag into a sieve and wash well under running water.
  3. 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.
  4. Add the sauerkraut and briefly fry in the lard (“degrease”). Then deglaze with vinegar and top up with water.
  5. 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


77,69 g

21,37 g

49,04 g

50 min. total time | 15 min. preparation time | 35 min. cook & rest time

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