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Blood and liver sausage with sauerkraut and boiled potatoes

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Ingredients for 2 servings:

  • 1 ring/s black pudding, fresh
  • 1 ring/s liver sausage, fresh
  • 250 g sauerkraut, fresh
  • 250 ml dry white wine
  • ¼ pineapple, fresh
  • 500 g jacket potatoes
  • Caraway seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free

Boil unpeeled potatoes with caraway seeds, rinse with cold water, and peel. Let the sausage in its casings simmer in hot water for about 20 minutes. Cook the sauerkraut in the white wine for a maximum of 45 seconds. Add the finely diced pineapple and bring to a boil briefly. Divide the sausage rings and serve with potatoes and sauerkraut.

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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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