Ingredients for the Blunzengröstl
- 750 g waxy potatoes
- 500 g black pudding
- 2 large onions
- 2 tbsp butter
- Salt, pepper, caraway, marjoram, horseradish
- Parsley or chives
- Sauerkraut as a garnish and olive oil to flavour
Preparation of the Blunzengröstl
Wash and clean the potatoes, place in a pan with water, bring to the boil, then reduce the heat and simmer for about 40 minutes. In the meantime, finely slice the onions. Remove the skin from the black pudding and cut it into slices that are not too thick. The sauerkraut can also be prepared as a side dish. You can add spices such as juniper berries, bay leaves and a dash of olive oil to the sauerkraut, either bought ready-made or homemade.
Strain the cooked potatoes and leave to cool briefly. Then peel the potatoes and cut into slices about 0.5 cm thick.
Slowly fry the sliced onions in a large pan with melted butter until the onions are translucent. Now add the sliced black pudding and fry it too. Then you can add the potato slices, season well with salt and pepper and add caraway 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. The Blunzengröstel is served in the pan, together with the finished sauerkraut as a side dish. A glass of beer is recommended to enhance the flavour 🙂
We wish you a good appetite!
