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Black Pudding Praline on Champagne Cabbage

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Black Pudding Praline on Champagne Cabbage

The perfect black pudding praline on champagne cabbage recipe with a picture and simple step-by-step instructions.

For champagne herb

  • 2 Pc. Eggs
  • 100 g Flour for breading
  • 100 g Panko flour / Asian breadcrumbs /
  • Oil for frying
  • 500 g Sauerkraut drained / can /
  • 100 ml. Sparkling wine / champagne
  • 40 g Butter
  • 50 g Cream
  • 50 g Chives
  1. Peel the blood sausage, cut into slices / approx. 5 cm / and bread well with egg, flour and panko flour. Then fry in a pan until crispy.
  2. Put the sauerkraut on a sieve and rinse gently, this will make the cabbage milder. Put in a saucepan and cook. Add champagne and season again if necessary. Only last add the chopped chives.
Dinner
European
black pudding praline on champagne cabbage

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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