Blunzngröstl & Sauerkraut (Austrian blood sausage & potato recipe) I Traditional, but not

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

blood sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is more affordable.

Dice the onion and the potatoes into rings, ensuring the potato rings are not too thin.

Place the diced potatoes into water to prevent browning while preparing.

Boil the potatoes for a few minutes until they are half cooked, ensuring they still have some resistance.

Drain the potatoes and set them aside.

Heat oil and butter in a large skillet until melted.

Add the diced onions to the skillet and cook until they have a little color, about a few minutes.

Remove the onions from the skillet and set aside to prevent burning.

Add more butter to the skillet and place the boiled potatoes in a single layer to crisp up.

Sprinkle salt and cracked pepper over the potatoes as they cook.

Once the bottom of the potatoes is crispy, flip them over to crisp the other side.

After the second side is crispy, transfer the potatoes to an oven-safe container to keep warm.

Peel the skin off the blood sausage and cut it into thick rings.

Add more butter to the skillet and place the blood sausage in to crisp one side, then flip to crisp the other side.

Once the blood sausage is crispy, add the potatoes back into the skillet along with the cooked onions and mix gently to combine.

Plate the dish with a spoonful of the potato and blood sausage mixture, and serve with sauerkraut on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens