Sauerkraut salad with blood sausage

Name: Sauerkraut salad with blood sausage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml; drained weight: 770 g) Sauerkraut; 1 small onion; 1 medium leek (leek); 1 red pepper; 3 TABLESPOONS Oil; 1 TEASPOON dried marjoram; 1 TEASPOON Instant vegetable stock; 5 TABLESPOONS apple juice; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 g Black pudding; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml; drained weight: 770 g) Sauerkraut
1 small onion
1 medium leek (leek)
1 red pepper
3 TABLESPOONS Oil
1 TEASPOON dried marjoram
1 TEASPOON Instant vegetable stock
5 TABLESPOONS apple juice
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 g Black pudding
7-10 Tbsp Marjoram

Directions

1
Drain the sauerkraut. Peel and finely chop the onion. Clean, halve and wash the leek and cut into rings. Clean, wash and chop the bell peppers. Heat 2 tablespoons of oil. Fry onion, leek and paprika in it.
2
Add the marjoram and steam briefly. Deglaze with 250 ml water, bring to the boil and stir in broth. Simmer for 1 minute, remove from heat, stir in apple juice and vinegar. Season with salt and pepper. Put sauerkraut in a bowl and pour vegetable and stock over it, mix everything.
3
Peel the black pudding, cut it diagonally into slices. Heat 1 tablespoon of oil in a coated pan. Fry the black pudding for about 1 minute on each side. Carefully remove, drain on kitchen paper.
4
Season the salad and serve with the black pudding. Garnish with marjoram. Serve with a hearty rye bread.