Fried potatoes with blood sausage and red onions

Name: Fried potatoes with blood sausage and red onions
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 2 red onions; 2 TABLESPOONS clarified butter; 1 TABLESPOON pickled green pepper; 7-10 Tbsp Salt; 6 Stem(s) Marjoram; 300 g Black pudding

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
2 red onions
2 TABLESPOONS clarified butter
1 TABLESPOON pickled green pepper
7-10 Tbsp Salt
6 Stem(s) Marjoram
300 g Black pudding

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain, peel and slice. Peel onions and cut into strips.
2
Heat the lard in a pan. Fry the potatoes for about 15 minutes while turning them over. After 10 minutes add onions and pepper. Season with salt. Wash the marjoram, shake dry and pluck the leaves from the stalks, except for a little garnish.
3
Remove the pellet from the blood sausage. Cut the sausage into slices. Take the fried potatoes out of the pan and fry the sausage briefly on both sides in the frying fat. Add potatoes and marjoram again and mix carefully.
4
Garnish with marjoram.