Scrambled Eggs with Bloodpudding

So many people do not like bloodpudding. I do not know why, it is a very clean kind of sausage.

Many countries use all parts of the animals in their diet and using the fresh blood is one of them. I grew up with liver and blood sausage and I am a fan of it. 

My BFF knows a butcher that sells canned bloodsausages of very good taste. But her husband does not eat that and a large can is too much for a single person. She gave me half of it in a jar.

I wanted to eat it with good German bread and mustard, but that was way too much. That gave me the idea of scrambled eggs and sauteed bloodsausage. 

Just a bit of potato mash on the side and I was happy.

Recipe:

3 eggs, 2 tbsp milk, salt, pepper, butter

150 g canned bloodsausage 

1/2 onion

4 potatoes, 60 ml milk, 1 tbsp butter, salt, pepper, nutmeg

Start the potatoes first, they will take the longest time. Use a wide pan and melt the butter. Add the onions first to get them soft, then the bloodsausage. 

While it cooks, beat the eggs with milk and seasoning. Add to the pan snd scramble.

Mash the potatoes and add the other ingredients.