John Myers
Sauerkraut with Refined Black Pudding
The perfect sauerkraut with refined black pudding recipe with a picture and simple step-by-step instructions.
SAUERKRAUT:
- 150 g Veal liver sausage
- 1 Cup Broth
- 1 teaspoon Dried marjoram
- 1 teaspoon Dried savory
- 1 half a teaspoon Seasoned pepper
- 4 small Diced onions
- 400 g Sauerkraut preserve
- 2 tablespoon Sunflower oil
- 2 halved Sliced onions
- 1 Bay leaf
- 7 bruised Juniper berries
- 1 sake Stock cube
- Sauerkraut: Fry the onion slices in the heated oil until translucent, then add the sauerkraut and sauté briefly. Add the bay leaf with the bouillon cube and juniper berries, mix everything well with a fork, then put a lid on and cook on a mild heat for 30 to 45 minutes – check every now and then whether there is still enough moisture on the bottom – if not, add some water (the Cabbage shouldn’t stick or even brown). Prepare the sausage during this time.
- Sausage: To do this, heat the broth in a saucepan, remove the skin from the blood sausage and liver sausage and put in to melt, crush the herbs between the balls of your hands over the sausage and sprinkle with the pepper. Mix everything together until you have a smooth, even mixture. Now fold in the raw onion cubes and bring to the boil once very briefly, then serve with the sauerkraut with jacket potatoes.
- We love this simple poor people dish very much … and if you are not against blood sausage in general, you should definitely try it once, it is made soooo quickly, tastes very good and does not cost much. In addition, the sausage mixture tastes very good on bread when it is cold!
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