Rhenish fried potato and black pudding pan

Ingredients for 2 servings:

• 500 g potatoes, waxy, smaller ones
• 300 g black pudding (ring blood sausage), fresh
• 1 m.-sized onion(s)
• 80 g lard
• Salt and pepper, freshly ground
• 2 spring onions, cut into fine rings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Boil the potatoes the day before, peel them, and slice them. Cut the black pudding ring into finger-thick slices, then quarter them. Peel and finely chop the onion. Heat the lard in a large (cast iron) pan and fry the potato slices until crispy. When they are lightly browned, add the diced onion and season with salt and pepper. Briefly fry the black pudding pieces in a second pan until very hot and add them to the fried potatoes. Mix everything briefly, garnish with the spring onion rings, and serve from the hot pan. Preheated plates are best. Serve with spicy mustard and a crisp salad, coleslaw, or fresh green beans.