Dreggian Grumberry

Summary

Ingredients

• 1 kg potato (s), waxy
• 200 g black puddin, homemade art
• 200 g liver sausae, homemade art
• 1 onion (s)
• 4 clove (s) garlic
• salt and pepper
• marjoram
• Sunflower oil
• Pickled cucumber

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Instructions

1. If possible, cook potatoes with their skin on the day before. Let cool down after peeling.
2. Slice the potatoes, dice the onion and chop the garlic. Fry the potatoes in a pan with the oil, add onions and garlic and finally, when the potatoes are browned, add the black pudding and liver sausage cut into pieces. Season with marjoram, salt and pepper to taste. The sausage must melt in the pan, turning it constantly.
3. Arrange on a plate and serve with pickles.
4. A hearty bread and of course a Palatinate red wine go well with it - or a beer.

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