Description
"Blunzngrostl" - fried blood sausage. Blood sausage is one of the oldest of the currently known types of sausages, it was done in antiquity. "Blunzngrostl" (instead of "about" should be "o umlaut", but on the keyboard there is no such sign) - fried blood sausage with potato - has become a national dish of Upper Austria.
Ingredients
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Sausage
400 g
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Potatoes
500 g
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Onion
1 piece
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Red sweet pepper
1 piece
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The Apium graveolens Dulce
1 piece
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Salt
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Black pepper
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Marjoram
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Parsley
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Horseradish
Cooking
Boil the potatoes, peel and cut into medium cubes. With sausage remove the skin and cut into slices. Pepper and celery peel and cut into long thin strips. Onions to chop.
Fry the onions in vegetable oil in a large frying pan until Golden brown.
Add the pepper and celery and fry for 2-3 minutes.
Add potatoes and stir, lightly browned it.
Add the sausages and quickly fry on high heat, stirring vigorously but being careful not to mash the slices of sausage in the stuffing.
Season with salt, pepper and marjoram.
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