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Traditional Viennese Blood Sausage & Potato Casserole | Hearty baked with mountain cheese
(0)
65 min
Under an hour
Gurkerl Küche
Ein herzhafter Wiener Klassiker neu interpretiert: Zarte Erdäpfelscheiben schichten sich mit würziger Blunzn und feinem Weinsauerkraut unter einer goldgelben Kruste aus steirischem Bergkäse. Cremig verfeinert mit Sauerrahm, Obers und frischem Kren.
Ingredients
Preparation method
Preparation & sautéing
Preheat the oven to 190 °C top/bottom heat. Grease a casserole dish with a little clarified butter.
Thoroughly wash the potatoes and parboil them in salted water for about 20 minutes until just tender. Then briefly rinse with cold water, peel, and cut into slices about 5 mm thick.
Finely chop the onion and garlic. Remove the casing from the blood sausage and cut into slices about 1 cm thick. Heat the remaining clarified butter in a pan, and sauté the onion and garlic until translucent. Briefly fry the blood sausage slices on both sides until they take on a bit of colour, then set aside. Squeeze the sauerkraut well to drain and loosen it with a fork.
Chef's tip
For a particularly harmonious flavour, briefly warm the sauerkraut in a pan with a splash of white wine or apple juice before layering. If you like, grate the horseradish directly at the table over the hot portions for a wonderfully piquant aroma.
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