Frankish blood sausage with Romadur
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 6 TABLESPOONS Meat broth (instant)
- 2 TABLESPOONS Vinegar
- 1 TABLESPOON Oil
- 1 Garlic clove
- 1 red onion
- 2 Spring onions
- 1 Tomato
- 1/2 bunch curly parsley
- 200 g Franconian blood sausage in the ring
- 200 g Romadur (30 % fat)
Directions
- 1
For the vinaigrette, add stock, vinegar and oil. Peel garlic and press through a garlic press. Peel the onion, clean and wash the spring onions and cut them into fine rings.
- 2
Wash and quarter the tomato, remove the seeds and dice the flesh. Wash parsley and chop it except for a little bit for garnishing. Warm the vinaigrette slightly. Add prepared ingredients. Peel the skin from the black pudding.
- 3
Cut cheese and blood sausage into slices. Arrange fan-shaped on plates, drizzle with the vinaigrette and serve garnished with parsley. Pretzels taste good with it.
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