German Blutwurst (Blood Sausage) Recipe
The ingredients used in Blutwurst can differ by region, but its hallmark is its distinctive reddish color. Blood sausage is a popular ingredient in German cooking, especially in Bavarian cuisine. Our Blutwurst recipe features liver, purée, and sauerkraut for a unique flavor profile.
Ingredients
- Onions – 2
- Clarified butter- 1 tbsp
- Sauerkraut – 600g
- Meat soup – 350ml
- Caraway seeds- 1 tsp
- Peppercorns – ½ tsp
- Juniper berries – 4
- Bay leaves – 2
- Floury potatoes – 600g
- Blood sausages – 4
- Liver sausages – 4
- Milk (3.5% fat) – 150 ml
- Butter – 40g
- Nutmeg – 1 tsp
- Salt – to taste
Instructions
- Peel and cut an onion into strips. Heat the clarified butter in a saucepan and sauté the onion for 1-2 minutes until translucent. Mix in the well-drained sauerkraut and deglaze with the broth.
- Crush caraway seeds, pepper and juniper in a mortar and add to the cabbage along with the bay leaves. Sprinkle salt and cook covered over low heat for about 30 minutes.
- Peel and wash the potatoes and cook in salted boiling water for 25-30 minutes.
- Put the sausages in a saucepan with boiling salted water and heat in it for about 10 minutes, but do not boil.
- Drain the potatoes, let the water evaporate and press through a potato press. Heat the milk, add to the potatoes with 20g butter. Season the potatoes with salt and freshly grated nutmeg and stir everything into a creamy puree.
- Peel the remaining onion and cut it into rings. Heat the remaining butter in a pan and brown the onion in it. Garnish the puree with the onion butter, seasoned cabbage and drained sausages on plates and serve hot.
Nutrition
Calories: 910kcalCarbohydrates: 32gProtein: 35gFat: 72gSaturated Fat: 30gCholesterol: 250mg
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