Ingredients
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250 g blood sausages
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½ medium onion
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1 pcs spring onion leaf
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2 tbsp broth
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2 tbsp sour cream
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Salt
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Pepper
Directions
Blood sausages are as popular in Austria as in Ukraine and other European countries. The main ingredient of blood sausages is pig blood, fat and other additions, like flour or rice. The recipe varies by country. For example, in Britain blood sausages are called black pudding which also includes oats. In Spain, where blood sausages are held in high respect, they can be of a few kinds: Morcilla Jabugo – slightly smoked blood sausages with spicy paprika, Morcilla de Arroz – blood sausages with rice, and other kinds of Morcillas can include nuts, raisins and sugar. In Switzerland blood sausages are smoked and air-dried, and there are a bunch of different kinds of blood sausages in France, the most popular one – Boudin noir – is cooked from blood and giblets.
Blood sausages are known for ages. Even their ancestor was mentioned in Odyssey by Homer. The importance of this product lies in zero-waste and careful usage of live-stock products.
In Austia, blood sausage is called Blunzen. Guess the additional ingredient for Austrian blood sausages! Of course this is bread crumbs – the ones you’d use for knedles. Bread makes blood sausage texture light and smooth. Such seasonings and salt, pepper, marjoram, thyme, allspice and ginger are also used.
Blood sausages are consumed either cold with spicy mustard or horse radish sauce, or cut in circles and fried until crispy. Fried potatoes, potato flapjacks and sauerkraut are best for side dish.
Blood sausages are also the main ingredient for a most delicious topping – Blunzenaufstrich, the recipe for which I am suggesting you try.
Even if you are not a fan of blood sausages, buy yourself a little and try making this topping. Its smooth taste resembles paste in a way. Toasts topped with blood sausage topping are served at parties or family lunches and dinners in Austria.
Moreover, it is extremely easy and quick to make.
Bon appetite!
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Steps
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1
Done
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Peel and finely dice the onion. |
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2
Done
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Remove the skins from the blood sausages and cut into large chunks. |
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3
Done
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Warm a pan over medium heat, add the blood sausage and let it melt. |
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4
Done
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Add broth and onion, mix and cook together until the broth evaporates. |
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5
Done
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Add sour cream. Use a mixer or food processor to blend the mixture until smooth and paste-like. |
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6
Done
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Add finely chopped spring onion, some salt and pepper to taste. Use as a topping for toasts. |
