Blood Sausage Gröstl

For the black pudding gröstl, boil the potatoes in their skins, peel and cut into pieces. Peel and chop the onion and garlic. Heat oil in a pan, add onion and let it sweat.

Add potato to onion, peel black pudding, cut into pieces and also add to pan, season with salt, pepper and marjoram. Fry until crispy, turning several times.

Arrange on plates and sprinkle with horseradish.

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