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.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine German
Servings 6 Yield
Calories 910 kcal
- 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
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.
Calories: 910kcalCarbohydrates: 32gProtein: 35gFat: 72gSaturated Fat: 30gCholesterol: 250mg
Keyword German Blutwurst (Blood Sausage) Recipe