Blunzengröstl
Recipe of the region Radstadt
Ingredients Blunzengröstl
750 g waxy potato
500 g blood sausages
2 large onions
2 tablespoons butter
Salt, pepper, caraway, marjoram, horseradish
Parsley or chives
Sauerkraut as a garnish and olive oil to refine it
Preparation of the Blunzengröstl
Wash and clean the potatoes, put them in a pan with water and bring to the boil. Then reduce the heat and leave to simmer for around 40 minutes. In the meantime, cut the onions into fine rings. Remove the skin from the blood sausage and cut the sausage into not too thick slices. Bought or homemade sauerkraut can be prepared as a side dish. It can be refined with herbs such as juniper berries, bay leaves and some olive oil.
Drain the cooked potatoes and leave to cool shortly. Then peel the potatoes and cut them into slices with a thickness of approximately 0.5 cm.
Recipe of the region Radstadt »
Slowly fry the sliced onions in a large pan with melted butter until the onions are glazed. Now add the sliced black pudding and fry as well. Then add the potato slices, season with salt and pepper and add caraway seeds and marjoram to taste. Mix the mixture well and fry for a few minutes.
Garnish the Blunzengröstel with finely chopped parsley and freshly grated horseradish. Serve the Blunzengröstel in the pan, together with the ready-made sauerkraut as a side dish. A glass of beer is recommended for a full enjoyment experience. 🙂
Bon appetit!
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