Tote Oma – Grützwurst (blood sausage with groats) with sauerkraut

Name: Tote Oma – Grützwurst (blood sausage with groats) with sauerkraut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g waxy potatoes; 1 tsp salt; 3 piece onions; 1 tbsp butter or margarine; 500 g sauerkraut; 1 tsp caraway seeds; 1 pinch sugar; 100 ml apple juice; 2 tbsp clarified butter; 600 g Grützwurst (blood sausage with groats); 100 ml meat stock; 1 tsp dried marjoram; pepper to taste

A German classic from Saxony: the blunt name describes the look of the Grützwurst, which falls apart in the pan and turns into a dark, robust mixture. In Saxony as in Berlin and Brandenburg, the dish was one of the best-known meals of East German cooking. It is served with mild sauerkraut and boiled potatoes, which take the edge off the hearty flavour.

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Cook time

40 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

805 kcal

Calories

24 g

Protein

56 g

Fat

50 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.10 · ~€0.55/serving

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Instructions

1
Peel the potatoes, halve large ones and cook them over a medium heat in water with the salt until a knife goes in easily.
2
For the sauerkraut, peel one onion, dice it finely and sweat it in the butter or margarine in a pan until translucent.
3
Add the sauerkraut, the caraway seeds, the sugar and the apple juice and braise everything, covered, over a low heat.
4
Peel the remaining onions, cut them into rings and fry them golden yellow in the clarified butter in a large frying pan.
5
Slip the Grützwurst out of its skin, cut it into rough pieces and add it to the onions in the pan.
6
Pour in the meat stock and let the sausage fall apart over a medium heat, stirring, until the mixture is dark and heated right through.
7
Season the mixture with the marjoram and pepper and serve it with the sauerkraut and the drained potatoes.