Baked Casserole with Blood Sausage

Ingredients

• 1 Shallot
• 400 g blood sausage
• 2 tbsp pork lard
• 2 tbsp gribenes lard
• Salt
• pepper (ground)
• 1 tbsp dried marjoram
• 3 pears
• 1 tbsp Lemon Juice
• 400 g waxy potatoes
• 1 tsp starch
• nutmeg
• 100 g low-fat quark
• 100 g crème fraîche
• 1 tbsp coarse mustard

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel and finely dice the shallot. Remove the skin from the blood sausage and slice it. Melt the lard in a pan and sauté the onion until translucent. Add the blood sausage and gribenes, stir, and let the sausage melt. Season with salt, pepper, and marjoram, then remove from heat.

2. 2.

   Peel, quarter, and core the pears; cut into bite-sized cubes and drizzle with lemon juice. Peel, wash, and grate the potatoes coarsely. Mix in the starch and season with salt, pepper, and nutmeg. Combine the quark with crème fraîche and mustard, seasoning with salt and pepper.

3. 3.

   Spread the pear pieces in a baking dish, layer the blood sausage on top, and cover with potato grating. Finally, gently spread the quark mixture over the potatoes and bake in the preheated oven for 25-30 minutes. Remove and serve immediately.