This is a blood sausage week.
I bought a smoked hard one in a casing this time at my local butcher. A lot better to fry in the pan. It wont dissolve to a mush.
But the star of this dish is the sourkraut. The area around Stuttgart is not only famous for Porsche or Mercedes, but for large fields of cabbage.
A special kind is the pointed cabbage, it has softer leaves then the round cabbage.
Since Germans love Sauerkraut, a lot of these poineted cabbages are fermented. I bought this can in a Supermarket in Böblingen, near the Motorworld, when I visited the 2 car museums last year.
I haven't seen this kind of sourkraut made from pointed cabbage here in my region
To give the cabbage a less sour note, I used an apple together with a large onion and a glass of white wine.
Juiniper berries and caraway seeds together with salt and pepper were the seasoning.
Recipe:
400 g can Filderstadt sourkraut
2 tbsp vegetable oil
1 large yellow onion
1 red Elstar apple
1 tsp caraway seeds
10 juiniper berries
150 ml white wine
200 g smoked blood sausage
Give the chopped onions 3 min in oil to get a little soft. Add the kraut and the chopped apple (skin on). Stir well.
Now add white wine and all the seasoning. Bring to a boil, cover with a lid, reduce the heat and cook 15 to 20 min.
During that time fry the blood sausage in a little oil, skin on.
