Blunzenstrudel

For the Blunzenstrudel, first boil the potatoes in their skins, let them cool down and peel them. Cut into small cubes or strips, salt, pepper and set aside. Peel the skin from the black pudding, cut the sausage into small cubes.

Heat some oil in a pan and slowly sauté the onion cubes until light. Towards the end, add garlic and sauté. Stir in the blunzen, fry briefly and season with salt, pepper, nutmeg and a pinch of marjoram. Season to taste with freshly chopped marjoram. Stir in potatoes and egg and season again if needed.

Spread strudel dough and brush about half of it with melted butter, apply mixture and roll up. Fold edges and ends well, place in prepared baking dish and brush well all around with liquid butter. Bake the Blunzenstrudel in a well preheated oven at approx. 180 °C hot air for 20-35 minutes until golden brown.

Lift out Blunzenstrudel, portion and serve with warm coleslaw or chive sauce.

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