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Ingredients
Blood Sausages with Apple and Potato Rösti
Preheat the oven to 220°C (approximately 425°F). Butter a baking dish.
Rinse the apples, cut in half crosswise and place in until soft, about 45 minutes.
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.
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.
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
Healthy, because
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.
Even smarter
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.