Flönz and Rievkoche – with a difference

Ingredients for 4 servings:

• 500 g black pudding
• 300 g sauerkraut
• 2 tbsp flour
• 1 large onion(s)
• 2 apples, sweet and sour
• 150 ml meat broth
• 1 tbsp cornstarch
• 1 tsp sugar
• 2 tbsp Calvados
• 400 g potatoes
• 2 tbsp sour cream
• 1 clove(s) garlic
• 1 tsp marjoram, dried
• 4 tbsp flour
• oil
• Salt
• pepper
• Caraway seeds
• Allspice
• Flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Black pudding with potato pancakes and sauerkraut

Finely slice the onion and fry lightly with a little oil in a pan. Add some caraway seeds and the sauerkraut. Add a few allspice berries and the meat broth. Season with salt and sugar, cover, and simmer. Finally, season with pepper and thicken with starch. Core the apples and cut them into wide slices with the skin on. Peel the black pudding and cut them into 5-6 cm long pieces, then coat in 2 tablespoons of flour. Fry the black pudding in a pan with oil until crispy all over and keep warm. Sauté the apple rings in the remaining oil and deglaze with the Calvados. Peel the potatoes and grate them coarsely. Squeeze out the juice and mix with sour cream, finely chopped garlic clove, marjoram, and 4 tablespoons of flour. Season with salt and pepper and let stand briefly. Cover the pan with oil and, when the heat is sufficient, add the potato mixture with a spoon and press it down to form a flat cake. Bake the fritters and keep warm. Place sauerkraut on the plate, top with potato pancakes, crispy black pudding, and glazed apple slices. Tip: A dollop of cranberries goes well with this dish.