Berlin blood sausage with lentil bread salad á la Kolja Kleeberg
90 mins
90 mins
Ingredients
- 100 g green mountain lentils from Le Puy
- 100 g red lentils
- 5 Tomatoes
- 1 Carrot
- 100 g Celeriac
- 1 Leek, only the white
- 4 discs Boxed white bread
- 7-10 Tbsp Olive oil
- 1 collar Thyme
- 4 cl 8 year old Balsamico
- 4 cl 13 year old Balsamico
- 4 cl Poultry stock
- 0,25 l Olive oil
- 7-10 Tbsp salt, sugar, black pepper from the mill
- 4 Berlin blood sausages from the blood sausage knight Marcus Benser
- 1 half bunch of marjoram
- 1 half bunch of leaf parsley
- 4 Shallots
- 1 Garlic clove
- 5 Allspice seeds
Directions
- 1
Wash the mountain lentils and place them in unsalted water. Cook for 20 - 25 minutes. Wash the red lentils and boil them once in unsalted water. Drain both types of lentils and set aside.
- 2
Blanch the tomatoes, peel, remove seeds and roughly chop the flesh.
- 3
Peel carrots and celery, cut both and the washed leek into fine cubes and sauté gently in olive oil. Dice the tin white bread and fry in olive oil to make croutons. Mix balsamic vinegar, chicken stock, olive oil with salt, sugar and pepper to make a vinaigrette.
- 4
Pluck the thyme.
- 5
Add the lentils to the vinaigrette and mix with the diced vegetables, tomato and croutons. Leave to stand for a while, then add plucked thyme. Salt a little water lightly, bring to the boil, add marjoram, parsley, unpeeled shallots and garlic, as well as the allspice seeds and let the black puddings steep for about 10 - 15 minutes.
- 6
In winter, instead of fresh tomatoes, it is better to use chopped canned tomato flesh.
- 7
Recipes and photos from VAU - DAS KOCHBUCH by Kolja Kleeberg, Collection Rolf Heyne. PHOTO: Luzia Ellert/Collection Rolf Heyne.
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