John Myers
Ingredients for 1 servings:
- 1 liver sausage
- 1 black pudding
- 1 large onion(s), diced
- 350 g potatoes, boiled
- possibly pepper
- possibly caraway
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Skin the sausages, then slowly heat the sliced liverwurst (it doesn’t have to be, the whole one will work too) in a pan until it falls apart and the fat runs out. I absorb most of the fat with kitchen paper and discard it. Then I add the sliced black pudding. Add the diced onions and mix well, fry everything thoroughly, removing the fat again if necessary. Finally, add the diced potatoes and fry everything thoroughly. Seasoning isn’t necessary if you have well-seasoned sausages; I only added pepper and caraway seeds. Here in North Rhine-Westphalia, you can’t find the typical liver and black pudding you get and eat in Bavaria during the cold months. However, the dish also tastes good with the liver and black pudding that you can buy here all year round (it’s sold packaged in small rings).
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