Local & Seasonal

Blood Sausages with Apple and Potato Rösti

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Blood Sausages with Apple and Potato Rösti
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
768
calories
Calories

Healthy, because

Even smarter

Nutritional values

The apple brings the fine sweetness matching the blood sausage into the dish and also supplies immune-strengthening vitamin C and the soluble fibre pectin, which has a balancing effect on digestion. Saturation is not neglected either: complex carbohydrates from the potatoes and pectin from the apple do not make you feel hungry again so quickly.

A green leaf salad, for example lamb's lettuce with cucumber and walnuts and a vinegar-oil dressing, goes well with the Boudin with apple and potato rösti.

1 serving contains
(Percentage of daily recommendation)
Calorie768 cal.(37 %)
Protein24 g(24 %)
Fat57 g(49 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K18.2 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate43 μg(14 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C42 mg(44 %)
Potassium799 mg(20 %)
Calcium50 mg(5 %)
Magnesium55 mg(18 %)
Iron15.4 mg(103 %)
Iodine10 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids25.3 g
Uric acid57 mg
Cholesterol140 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
2 Apple
butter (for the mold)
600 grams predominantly waxy potatoes
1 small egg
1 tsp cornstarch
salt
white peppers
freshly grated Nutmeg
clarified butter (to saute)
500 grams Blood sausage
parsley (for garnish)
How healthy are the main ingredients?
potatoAppleeggsaltNutmegparsley

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). Butter a baking dish.

2.

Rinse the apples, cut in half crosswise and place in until soft, about 45 minutes.

3.

Peel, rinse and grate the potatoes on the large holes of a box grater. Place in a kitchen towel and squeeze to extract as much water as possible. Transfer the potatoes to a bowl and add the egg, and the cornstarch, season with salt, pepper and nutmeg. Heat the butter in a skillet and working in batches, drop the potato mixture by tablespoonfuls into the hot butter, flattening the potatoes with a spatula and cook until the underside is golden brown 3-4 minutes. Flip the potato pancakes over and cook until golden brown. Keep warm in the turned off oven while you prepare the remaining potatoes.  

4.

Slice the blood sausages. Heat the clarified butter in a skillet and saute the sausages until crisp. Serve the sausages with the potatoes and apples and serve garnished with parsley.