Blunzengröstl
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
I love home cooking, potatoes and blunts - what could come of it? Blunzengröstl! Interested parties may want to read what it is?
First I have to translate: Blunze = blood sausage - Gröstl = roasted. Anyone who does not like black pudding will probably notice it by now. For those who have no problem with that, I would like to introduce this dish. In addition, I would like to mention that it is a very hearty food!
ingredients
- 800 g of black pudding
- 1000 g of firm-cooking (greasy) potatoes
- 1 big onion
- 100 g smoked pancetta
- 1 tsp oil
- 1 tablespoon of flour for the black pudding
- 2 tablespoons oil
- 4 tablespoons of oil for the potatoes
- 1 tsp dried marjoram
- Salt / pepper to taste (since the blood sausage is seasoned)
- about 2 - 3 tablespoons of cracked horseradish to taste
preparation
- First cook the potatoes as described.
- During the cooking and cooling phase of the potatoes, you have time to chop the streaky bacon, the onion and slice the black pudding and put it on one side.
- Now the bacon is roasted, the oil and onion are added and roasted light brown. Best fried in a non-stick pan.
- After this process, this mixture from the pan in a bowl o. Ä. given.
- In this pan, add 2 tablespoons of oil, as indicated in the ingredients for black pudding, and place the blood sausage slices with the floured side down and let them roast over medium heat.
- During this time, place another pan with the 4 tablespoons of oil (as indicated in the ingredients for the potatoes) and let it slowly get hot.
- In between, the potatoes can be peeled and sliced (about 2 cm thick) and placed in the hot oil.
- With frequent turning, the potato slices are lightly browned.
- In between, one uses the blood sausage slices, which should already have become crisp on the lower side.
- When the potato slices have got the desired color, add the blood sausage slices and the bacon / onion mixture and the marjoram, season with salt and pepper, and cook briefly.
- When the dish is on the plate, sprinkle cracked horseradish over it.
I served cabbage salad, but you can also add sauerkraut or salad.
(The blood sausage looks burned on my photo, but it is not at all !!!)
