Summary

Ingredients

• 2 pieces black pudding, 150 g each
• 1 medium onion (s)
• 100 g sauerkraut, ready-made
• 1 apple, sweet
• 50 g butter
• 2 tablespoon flour
• 250 ml milk
• 6 lasagne plate (s) without pre-cooking
• salt
• pepper
• 100 g cheese, rated, mild variety

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Instructions

1. Chop the onion into fine cubes and stew in a little butter over medium heat until golden brown. Remove the skin from the blood sausages and add coarse pieces to the onions in the pan. Mix everything well (so that it has the consistency of a Bolognese sauce) and heat for approx. 5 minutes.
2. Melt 40 g butter in a saucepan, add the flour and prepare a light roux. Deglaze with the milk and season with salt and pepper. Let the sauce boil down for about 7 minutes. Peel and core the apple and grate into the sauce on the coarse grater.
3. Now layer everything in the baking dish: sauce, lasagne, black pudding, sauerkraut, etc. Finish with the sauce and grated cheese. Put the tin in the oven and cook for about 45 minutes at 200 ° C.
4. Please note that the apple-bechamel sauce should be plentiful and rather liquid so that the lasagne plates have enough liquid to cook.
5. I had a baking dish that is similar in size to what you would get lasagne in in a pizzeria. If you need more, you increase the ingredients accordingly.