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.
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.
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.
Season the salad and serve with the black pudding. Garnish with marjoram. Serve with a hearty rye bread.