Blunzengröstl with Sauerkraut

For the Blunzengröstl boil the potatoes in a pot of water until soft, peel and cut into slices about 3 mm thick. Remove the skin from the black pudding and cut into small pieces.

Heat some oil in a pan and sauté the onion in it. Add the potato slices and fry them a little, stirring gently from time to time.

Then add the black pudding to the fried potatoes and let it fry over medium heat for about 5 minutes, stirring gently from time to time. Finally, season with salt, pepper and freshly chopped parsley.

For the sauerkraut, heat some oil in a pot, sauté onions, garlic, bacon and juniper berries, add sugar and sauté until translucent.

Add flour, stir and pour in beef broth, season with salt and pepper. Add sauerkraut and simmer on low heat for 15 to 20 minutes.

Arrange the Blunzengröstl with sauerkraut and serve.

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