For 4 Persons
Preparation time: 30 minutes
Frying time: about 15 minutes


  • 800g blood sausage
  • 800g boiled potatoes
  • 2-3 onions
  • ½ ts caraway
  • 1tbs lard
  • 250g sauerkraut, from the previous day
  • salt
  • black pepper from the mill
  • ½ ts dry marjoram
  • onions roasted in butter


Peel the blood sausage and shred it with a fork.
Cut the potatoes and the onions into thin slices.
Lightly crush the caraway in a mortar.

Heat the lard in a pan and gently roast the the potatoes together with the onions.
Add the hackled blood sausage together with the sauerkraut, roast it a bit and spice it with salt,
pepper, caraway and marjoram.

Distribute the Blutwurstgroestl onto 4 dishes and serve it strewn with the roasted onions.


Blutwurstgroestl is very good as a meal made from leftovers because potatoes and sauerkraut of the previous day are used.

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