for 4 person

Blood sausage filling

3	blood sausages (each approx. 100 g)
1 tbsp	parsley, finely chopped

Blood sausage parcels

1 pack	strudel pastry
20 g	butter, melted

Sauerkraut

500 g	cooked sauerkraut, drained, squeezed
1 dl	apple juice
2 dl	full cream, beaten until stiff
1 tbsp	parsley, chopped

Caramelized chestnuts

50 g	butter
80 g	sugar
1 dl	beer
500 g	frozen peeled chestnuts, defrosted
¼ tsp	salt
a little	pepper

How it's done

Blood sausage filling

Cut open the raw blood sausages lengthwise, scoop out the sausage meat using a spoon. Mix the sausage meat with the parsley.

Blood sausage parcels

Carefully separate the pastry sheets, brush with a little butter, stack the sheets on top of each other, quarter. Spread the sausage meat in the centre of the pastry squares. Gather up the edges of the pastry to form small parcels. Transfer the blood sausage parcels to a baking tray lined with baking paper, brush with the remainder of the butter.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.

Sauerkraut

Heat the sauerkraut with the apple juice. Mix in the whipped cream and parsley shortly before serving.

Caramelized chestnuts

Heat the butter in a wide frying pan. Add the sugar and simmer, swirling the pan occasionally until a pale caramel has formed. Pour in the beer and bring to the boil. Add the chestnuts, simmer for approx. 8 mins., season.

Serve the parcels with the chestnuts and sauerkraut.

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