Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

Ingredients (4 servings):

  • 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 potatoes are golden, add over their pan the sausage mixture, mixing them slightly.
  9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.