Blood Sausage Pan or Blunzngröstl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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 the potatoes in their skins, peel them and cut them into small cubes (approx. 1.5 cm). Skin the black pudding and cut into small pieces (approx. 1.5 cm). Peel the onion, chop it finely and roast it in an uncoated pan in the hot fat until golden.
- Add the caraway seeds and the pressed garlic and roast briefly. Add the black pudding and roast vigorously, then mix in the potatoes and sear them properly. Again and again scrape the crispy topping that forms from the bottom of the pan and mix well.
- Sprinkle with freshly grated horseradish before serving. It goes well with warm coleslaw with bacon.
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