Blood Sausage Tarts with Sauerkraut and Potatoes

Name: Blood Sausage Tarts with Sauerkraut and Potatoes
Prep time: 45 min
Cook time: 20 min
Total time: 2 h
Yield: 4
Ingredients: 1 small onion; 2 tsp lard; 500 g fresh sauerkraut; 2 juniper berries; 2 cloves of peppercorns; 2 Bay leaves; 175 ml white wine; 1 small starchy potato; Salt; 500 g juicy blood sausage or groat sausage; 1 tbsp butter; parsley; ground pepper from the mill; parsley (for garnish); a bit of butter; 4 medium potatoes (preferably waxy); 4 tsp olive oil; 150 ml meat stock (from a glass); 125 ml red wine; Salt; Pepper

Prep: 45min

| Servings: 4 | Cook: 20min

Blood sausage tarts with sauerkraut and potatoes are a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!

Ingredients

1 small onion
2 tsp lard
500 g fresh sauerkraut
2 juniper berries
2 cloves of peppercorns
2 Bay leaves
175 ml white wine
1 small starchy potato
Salt
500 g juicy blood sausage or groat sausage
1 tbsp butter
parsley
ground pepper from the mill
parsley (for garnish)
a bit of butter
4 medium potatoes (preferably waxy)
4 tsp olive oil
150 ml meat stock (from a glass)
125 ml red wine
Salt
Pepper

Instructions

1.
Peel and finely dice the onion. Heat the lard. Sauté the onion in it. Break apart the sauerkraut and sauté with the onion. Add the spices and pour in the wine. Simmer for about 30 minutes. If the wine has evaporated, add a little more wine. Peel, wash, and grate the potatoes finely. Mix into the sauerkraut shortly before finishing to bind it. Season the sauerkraut with salt.
2.
Remove the rind from the blood sausage. Slice the sausage. Heat butter in a non‑stick pan. Brown the sausage pieces gently until they fall apart. Rinse the parsley, shake dry and chop finely. Stir the parsley into the sausage mixture. Season with salt and pepper.
3.
Butter the metal rings well inside. Place them on a baking sheet lined with parchment paper, grease the inside of each ring with parchment. Fill about 2 cm high with blood sausage and press gently together. Top with sauerkraut (remove spices) and press again. Bake in a preheated oven at 200 °C (gas: level 3‑4, fan: 180 °C) for 10–15 minutes.
4.
Peel, wash, and slice the potatoes thinly. Heat 1 tsp olive oil in a small non‑stick pan. Take one quarter of the potato slices and arrange them into a rosette; fry until golden brown. Flip carefully and fry the other side. Repeat to make three more potato rosettes.
5.
Reduce meat stock and red wine for the sauce. Season with salt and pepper.
6.
Carefully lift the rings onto plates with a spatula, gently loosen the edge with a small knife and remove the ring. Place one potato rosette on each tart. Distribute sauce around the tarts and garnish with parsley before serving.