I like to cook this recipe with Lungau "Eachtling", but you can of course use any type of potato you like, as long as it is firm. You can buy black pudding at your local butcher's shop or at a well-stocked weekly market. I bought the black pudding for this recipe at the weekly market in Radstadt.
Wash and clean the potatoes, put them in a pot with water, bring to the boil, then reduce the heat and simmer for about 40 minutes. In the meantime, cut the onions into fine rings. Peel the skin off the black pudding and cut it into slices that are not too thick. The sauerkraut can also be prepared as a side dish. You can refine the sauerkraut, either ready-made or homemade, with spices such as juniper berries, bay leaves and a dash of olive oil.
Strain the cooked potatoes and leave to cool briefly. Then peel the potatoes and cut them into slices about 0.5 cm thick.
Slowly fry the sliced onions in a large pan with melted butter until the onions are translucent.
Now add the sliced black pudding and fry it as well. Then you can add the potato slices, season with salt and pepper and add caraway seeds and marjoram according to taste. Mix the mixture well and fry for a few minutes.
Garnish the Blunzengröstel with finely chopped parsley and freshly grated horseradish. Serve the Blunzengröstel in the pan, together with the ready-made sauerkraut as a side dish. A glass of beer is recommended to enhance the enjoyment :).