Lentil soup is a pan-European staple with many variations across German and French-speaking regions. This Alsatian version of the dish uses a hot-smoked sausage instead of the more typical blood sausage or Lyoner/Bologna sausage found elsewhere in Germany.
Zwiebelkuchen is a traditional German onion cake made with a savory pastry crust and a filling of caramelized onions, eggs, and cream. It is typically served as a main course or as a snack with a glass of federweißer. It is a typical dish for Southern Germany, Switzerland, and Alsace.
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.