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Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

2012/01/16 by Varga László

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:

 

  1. Cook the potatoes in their skins.
  2. Slice blood sausage and potatoes into 2 cm slices.
  3. Dice separately the onion and garlic.
  4. 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).
  5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
  6. In another skillet melt the butter and fry the garlic for a few seconds.
  7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
  8. When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
  9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.


7 Comments »

  1. 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

  2. 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.

  3. Thanks! I tried it but I seemed to lack some spice. But overall, it tastes good!

  4. 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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