Baked Black Pudding Slices

For the potato-celery puree, peel and dice potatoes and celery.

Boil in salted water until tender, strain and return to pot. Mash to a puree with a potato masher. Stir in butter, milk and cream and season to taste.

Cut the blood sausages into slices. Roll them in flour, pull them through the beaten egg and finally roll them in the breadcrumbs.

Heat plenty of oil in a frying pan and fry the breaded sausage slices in it. Drain on paper towels.

Place the mashed potatoes and celery in the middle of the plates and place the baked black pudding slices on top.

Preparation Tip:

Serve with a sauerkraut salad with the baked black pudding slices.

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