Aachener Blutwurst with sauerkraut and mashed potatoes

Name: Aachener Blutwurst with sauerkraut and mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Onions; 1 TABLESPOON Flour; 1 kg Potatoes; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 1 can(s) (850 ml) mild wine sauerkraut; 6–8 Juniper berries; 2 Bay leaves; 7-10 Tbsp Pepper; 1 pinch Sugar; 200 ml clear apple juice; 400 g Black pudding (in one piece); 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg; 4 Stem(s) Parsley; 15 g clarified butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Onions
1 TABLESPOON Flour
1 kg Potatoes
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
1 can(s) (850 ml) mild wine sauerkraut
6–8 Juniper berries
2 Bay leaves
7-10 Tbsp Pepper
1 pinch Sugar
200 ml clear apple juice
400 g Black pudding (in one piece)
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg
4 Stem(s) Parsley
15 g clarified butter

Directions

1
Peel the onions. Dice 1 onion finely, cut 2 onions into rings and dust with flour. Wash and peel the potatoes thoroughly and cook them in boiling salted water for about 25 minutes.
2
Heat 1-2 tbsp. oil in a casserole dish, fry diced onion in it until transparent, turning. Add sauerkraut, juniper berries and bay leaves, season with salt, pepper and sugar. Fry for 3-4 minutes while turning. Deglaze with apple juice, bring to the boil, cover and stew for about 20 minutes.
3
Peel the skin off the sausage. Cut the sausage into slices. Heat milk and butter in a small pot. Drain the potatoes. Mash them with a potato masher and add the hot milk. Season with nutmeg and salt. Keep warm
4
Wash parsley, shake dry and chop finely. Heat clarified butter in a pan and fry the onion rings until golden brown, turning them over. Brush a pan thinly with 1 tbsp. oil, heat it up and fry the sausage slices for about 1 minute on each side.
5
Arrange sauerkraut, slices of sausage and mashed potatoes on plates. Sprinkle potatoes with onion rings and parsley