in Germany

Sauerkraut with blood sausage and liver sausage

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Ingredients for 4 servings:

  • 750 g sauerkraut
  • ¼ liter white wine (dry)
  • 1 bag of fried onions
  • 4 pieces of liver sausage (250 g each)
  • 4 pieces of black pudding (250 g each)

Instructions

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

Sauté the sauerkraut with the fried onions and wine for about 20 minutes. Heat the liverwurst in hot water for about 5 minutes. Slice the black pudding, flour it, and fry it. Serve everything hot, perhaps with boiled potatoes.

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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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