Crispy Black Pudding with Sauerkraut and Mashed Potatoes
5.0 · 3 ratings(3)
1 / 3
An elegant take on classic Polish flavors. Crispy black pudding, delicate mashed potatoes, and tender sauerkraut create a hearty dish with an impressive presentation.
Total0:4040 min
Prep0:2020 min
Wait0:2020 min
Servings44
Per serving465 kcal465 kcal
Ingredients
Preparation
Black pudding400 g
Sauerkraut200 g
Potato400 g
Butter50 g
Milk70 ml
Horseradish1 tsp
Onion1 pc
Oil2 tbsp
Bay leaf2 pcs
Salt and pepper
Parsleya handful
Ingredients
Preparation
Black pudding400 g
Sauerkraut200 g
Potato400 g
Butter50 g
Milk70 ml
Horseradish1 tsp
Onion1 pc
Oil2 tbsp
Bay leaf2 pcs
Salt and pepper
Parsleya handful
1
Peel the potatoes and cut them into smaller pieces.2
Cook the potatoes in salted water for about 15–20 minutes until tender.3
Place the sauerkraut in a pot, add the bay leaves, cover with water, and cook for about 20 minutes until tender.4
Drain the sauerkraut, squeeze it thoroughly to remove excess water, and discard the bay leaves.5
Peel the onion and dice it finely.6
Heat 2 tablespoons of oil in a frying pan, add the onion, and cook until translucent.7
Remove the casing from the black pudding.8
Add the black pudding to the softened onion and cook for about 8 minutes, breaking it apart with a spatula until crispy.9
Drain the potatoes, add the butter, milk, and horseradish, then mash until smooth.10
Place a metal ring on a plate and layer the mashed potatoes, sauerkraut, and crispy black pudding, pressing each layer gently.11
Carefully remove the ring, sprinkle with parsley, and serve immediately.Serving
Best served immediately after preparation.
