Ingredients (4 persons):
- 300-400 g blood sausage ( known also as black pudding)
- 5 dkg bacon
- 1/2 kg potatoes
- 2 small onions
- 4 cloves of garlic
- 3 tablespoons butter
- marjoram
- paprika
- salt
- black pepper
Preparation Method:
- Cook the potatoes in their skins.
- Slice blood sausage and potatoes into 2 cm slices.
- Dice separately the onion and garlic.
- Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
- Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
- In another skillet melt the butter and fry the garlic for a few seconds.
- Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
- When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
- Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.
Yummy! Nice recipe. I wasn’t able to taste blood sausage yet. But seeing your post, I see that it creates a wonderful dish.
Pearl from Naturally Grass Fed
Is there any alternative for beetroot? I can’t find it in our local grocery stores. If none, then is it possible not to add beetroot for this kind of recipe? I really wanted to try this because it is very simple and I think it looks delicious.
Beetroot was just a suggestion as a side pickle, and it looked pretty good with the dish. 😉
You can you others also, I recommend to choose something not too sour and a bit sweet.
Thanks! I tried it but I seemed to lack some spice. But overall, it tastes good!
I like the plating with beetroot and a glass of dry red wine and most especially the food itself looks delicious. Thank you for this wonderful and delicious Hungarian Recipe.
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