Blood Sausage and Potatoes

BLOOD SAUSAGE AND POTATOES

Blunzengröstl is a traditional Austrian dish made with blood sausage (Blutwurst) and potatoes.

Good For:

Dinner

Ingredients

2 blood sausages (Blutwurst), sliced into rounds
2 cups potatoes, boiled and diced
1 onion, finely chopped

2 tablespoons butter or oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Step 1

Heat a skillet or pan over medium heat and add butter or oil.

Step 2

Add the chopped onion and sauté until it becomes translucent and slightly golden.

Step 3

Add the sliced blood sausage rounds to the pan. Cook them until they are browned on both sides. This should take about 5-7 minutes. Remove the sausages from the pan and set them aside.

Step 4

In the same pan, add the diced boiled potatoes. Allow them to cook for a few minutes until they start to brown and develop a crispy texture.

Step 5

Add the cooked blood sausage back into the pan with the potatoes. Stir everything together gently.

Step 6

Season the Blunzengröstl with salt and pepper according to your taste preferences. Remember that blood sausage is already seasoned, so be mindful of the overall saltiness.

Step 7

Continue cooking the mixture for a few more minutes until the flavors meld and the dish is heated through.

Step 8

Once everything is cooked and well combined, remove the pan from heat. Serve the Blunzengröstl hot, garnished with chopped fresh parsley for a burst of color and freshness.

Step 9

Blunzengröstl is often enjoyed as a hearty breakfast or brunch dish in Austria. Serve it with a side of sauerkraut, a dollop of sour cream, or a fried egg if desired.