Blut- und Leberwurst in Kartoffel-Kraut-Soße
Blut- and liver sausage in potato-cabbage sauce is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g starchy boiling potatoes
- 1 onion
- 1 bay leaf
- 4 juniper berries
- 400 ml Vegetable broth
- 4 small blood sausages (about 100 g each)
- 4 small liver sausages (100 g each)
- Salt
- 150 ml sauerkraut juice
- 150 g canned sauerkraut
- 100 ml heavy cream (at least 30% fat)
- pepper (ground)
- 20 g cold butter
- 2 sprigs marjoram
Instructions
-
1.
Peel the potatoes and onion, cut both into small cubes. Combine with spices and broth in a pot, bring to a boil, then simmer over medium heat for 15-20 minutes. Place the sausages in a pot of boiling salted water, reduce heat and warm them for about 10 minutes; do not let the water boil again or the sausages will burst.
-
2.
Remove the spices from the sauce, pour in the sauerkraut juice, and finely puree with an immersion blender. Stir in the sauerkraut and cream, season with salt and pepper. Fold cold butter pieces into the sauce. Rinse the marjoram, shake dry, pluck the leaves and add them to the sauce as well. Serve the hot sausages on a plate together with the sauce. Optionally serve with potato mash.
