Dead Grandma Thuringian Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g blood sausae, Thurinian, (rützwurst, unseasoned)
- 100 g bacon, reen or more
- 1 large onion (s)
- 1 pinch (s) marjoram
- 1 pinch (s) thyme
- Salt and pepper, to taste
- Margarine, for frying
Print Recipe
Pin Recipe Instructions
- Sauté the green bacon and then the finely diced onion one after the other.
- Then cut the Thuringian blood sausage / Grützwurst into slices and place in a pan that has been heated with let out margarine. Mix in the bacon and onion and season with the spices such as salt, pepper, marjoram and thyme. When the grützwurst is a mixture and is really hot, distribute it on the plates.
- I prefer to serve the Dead Grandma with mashed potatoes.
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