Blood Sausage with Sauteed Onion

On By Justin BunchIn Food, Germany, Lower-Rhine, Main Course, Recipe, Rhine-Maas
Blood Sausage with Sauteed Onion
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Blood Sausage with Sauteed Onion

Course: SidesCuisine: GermanDifficulty: Easy

Blood sausage is a popular dish across Europe because of versatile it is as an ingredient. When fried, like in this dish, the sausage will break apart into a think sauce that can add a lot of flavor to a dish or stand on its own, often served with bread.

Ingredients

  • 500g Onions

  • 100g Butter or Fatty Bacon

  • 500g Blood Sausage

  • 2 Tbsp Vinegar

  • 150g Creme Fraiche

  • 1 Bunch of Chives

Directions

  • Peel and roughly chop the onions
  • Heat a pan to a medium-low temperature and fry the onions with the butter or fat until the moisture has evaporated.
  • Peel the sausage and cut it into slices, then add them to the pan with the onion
  • They should break apart into a thick paste, add the vinegar and the cream and let simmer for about 10 minutes.
  • Garnish generously with the chives and serve

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