Summary

Ingredients

• 750 g black puddin
• 1 onion (s)
• 0.5 liter ½ beef broth
• 0.25 liter ¼ sweet cream (cream)
• 125 ml sour cream
• 2 sheets gelatin
• 1 bay leaf
• 500 g sauerkraut
• 3 peppers, colored
• 3 cl rapeseed oil
• 2 cl apple cider vinegar
• marjoram
• thyme
• salt and pepper

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Instructions

1. Cut the black pudding into slices and sauté with the chopped onion. Add the bay leaf, marjoram and thyme. Pour the beef soup on top, season with salt and pepper. Cook until soft, mix and pass through a sieve.
2. Beat the top until stiff, fold under half of the lukewarm mixture and pour this into a flat mold, let it set, then cut into cubes.
3. Do not let the other half of the black pudding mixture cool down completely, as the cubes are dipped into it like pralines.
4. Briefly heat the sour cream, stir in the dissolved gelatine, pour the cream into a piping nozzle and use it to decorate the pralines.
5. For the salad, cut the peppers into small cubes and also cut the sauerkraut into small pieces. Mix the sauerkraut and diced paprika and marinate with rapeseed oil and apple cider vinegar.
6. Place the salad in the middle of the plate and cover with the pralines.