Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 ½ kg potato (s)
- 0.5 kg ½ blood sausage
- 1 large onion (s)
- 3 tablespoon lard or oil
- 3 large clove (s) garlic
- 2 teaspoons, leveled caraway seeds, whole
- 1 root horseradish (horseradish), fresher
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil potatoes in their skins for 15-20 minutes until fork-tender. Peel and cut into 1.5 cm cubes. Remove skin from blood sausage and cut into roughly 1.5 cm pieces. Peel and finely chop the onion.
- Heat lard or oil in a large uncoated pan over medium-high heat. Add onion and cook for 4-5 minutes until golden.
- Stir in caraway seeds and pressed garlic. Cook for 1-2 minutes until fragrant.
- Add blood sausage pieces and cook for 4-6 minutes, stirring frequently until browned.
- Mix in potato cubes and cook for 6-8 minutes, repeatedly scraping up crispy bits from the bottom of the pan and stirring well to combine.
- Finely grate the fresh horseradish root and sprinkle over top. Season with salt and pepper and serve.
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