Baked Black Pudding with Lye Sausage and Beer Cabbage

For the baked black pudding with lye sausage and beer kraut, rinse the sauerkraut and squeeze it well. Fry the chopped onion and garlic in the oil, add the sauerkraut and pour in the beer and bouillon.

Add bay leaf, marjoram, salt and pepper, cover and let it boil down for half an hour.

For the Laugenschlupfer, dice the Laugenstangerl and the apple. Cut the leek into rings.

Sauté leek and apple in butter. Beat the eggs and the milk, salt and pepper and pour over the leek and apple, add the grated cheese and mix lightly.

Put in a baking dish and bake at 200 degrees for 35 minutes. Cut the black pudding into 1 cm slices. Beat eggs and milk. Dredge in flour, then in egg and finally in breadcrumbs.

Bake in the fritter at 180 degrees until golden brown.

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