These ingredients sound weird when you read the listed recipe. Savoury and sweet with a good amount of sausages. Not a dish for everyone.
I tried some other recipes from this regional magazine issue. Unknown combinations but all were tasty. The cooking time was reduced by using a can of brown lentils.
Recipe for 3:
1 medium can of brown lentils
1 large carrot, 15 cm leek, 2 medium potatoes, 700 ml veg stock
2 wieners, 10 dried soft plums
2 tsp apple cider vinegar, 1/2 tsp sugar, salt and pepper
200 g blood pudding
Peel and cut the veggies in bite size chunks. Prepare the hot veg stock and toss them in. Give them 10 min to soften down. Pour the lentils into a colander and drain the liquid. Add them to the soup and cut the Wieners in slices and add them as well. Cook for 3 min. Cut up the dried plums. If they still have the stones, take them out.
Add to the soup. Now season with salt and pepper, vinegar and a little sugar to taste.
Ladle in bowls and top with slices of cold bloodpudding.
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