{"id":36095,"date":"2024-12-02T20:48:34","date_gmt":"2024-12-02T20:48:34","guid":{"rendered":"https:\/\/travelshelper.com\/?p=36095"},"modified":"2026-02-28T23:26:45","modified_gmt":"2026-02-28T23:26:45","slug":"blunzengrostl","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/de\/world-of-food\/austrian-national-food\/blunzengrostl\/","title":{"rendered":"Blunzengr\u00f6stl"},"content":{"rendered":"\n

Blunzengr\u00f6stl, or Gr\u00f6stl mit Blutwurst, is a traditional Austrian dish that exemplifies the nation’s affinity for rustic, substantial, and comforting cuisine. Deeply ingrained in Austrian culinary history, this dish is a sort of pan-fried potato hash and sausage. Traditionally, Blunzngr\u00f6stl was a staple food for rural areas and farmers since it was a cheap and filling meal using every bit of the animal. Still a popular meal in Austrian cuisine today, both residents and tourists appreciate its rich flavors and pleasing texture.<\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Blunzengr\u00f6stl\"\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Drucken<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Blunzengr\u00f6stl<\/h2>Rezept von Travel S Helper<\/span>Gang: Main<\/mark><\/span>K\u00fcche: Austrian<\/mark><\/span>Schwierigkeit: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>Minuten<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>Minuten<\/span><\/div>

<\/span>Calories<\/span>

450<\/p>kcal<\/span><\/div><\/div><\/div>

Blunzngr\u00f6stl is more than just a plate of blood sausage, potatoes, and onions\u2014it\u2019s a quiet hymn to survival, to thrift, and to flavor wrung from the humblest of ingredients. Born in the snow-dusted kitchens of Austria, this dish has the kind of presence that fills a room before the first bite is taken. You begin with potatoes, boiled until just yielding, then peeled and roughly sliced\u2014no need for perfection here. The onions soften in pork fat or butter, becoming sweet and golden, the kind of sweetness only time can offer. Then comes the Blunzn, or blood sausage, casing stripped away like a winter coat at the door. It\u2019s broken gently into the pan, stirred through the potatoes with marjoram, black pepper, caraway\u2014a smell that says home, even if you\u2019ve never been to one like this. A fried egg, sunny and trembling, tops the pile, yolk ready to spill into crevices like molten gold. Some scatter parsley, others add vinegar or sauerkraut to cut the richness. Black pudding may step in where Blunzn cannot. It\u2019s a meal for after funerals and harvests alike, a dish that clings to your ribs and your memory. Leftovers rarely survive the night, but if they do, they\u2019re just as good the next day\u2014maybe even better.<\/p>

Ingredients<\/h3>
  • <\/span>

    500g potatoes (preferably waxy variety)<\/span><\/p><\/li>

  • <\/span>

    300g blood sausage (Blunzn)<\/span><\/p><\/li>

  • <\/span>

    1 large onion, finely sliced<\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons lard or butter<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon caraway seeds (optional)<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon marjoram<\/span><\/p><\/li>

  • <\/span>

    Salt and black pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    Fresh parsley, finely chopped (for garnish)<\/span><\/p><\/li>

  • <\/span>

    1 egg per serving (optional, for fried egg topping)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Potatoes<\/strong><\/li>
    • Wash and boil the potatoes in their skins until just tender (about 10-12 minutes).<\/li>
    • Let them cool slightly, then peel and slice into thick rounds or cubes.<\/li>
    • Cook the Onions<\/strong><\/li>
    • Heat lard or butter in a large skillet over medium heat.<\/li>
    • Add the sliced onions and cook until golden and caramelized, about 5-7 minutes.<\/li>
    • Add the Potatoes<\/strong><\/li>
    • Increase the heat slightly and add the cooked potato slices to the skillet.<\/li>
    • Season with salt, pepper, caraway seeds (if using), and marjoram.<\/li>
    • Stir occasionally to ensure even browning and a slightly crispy texture.<\/li>
    • Cook the Blood Sausage<\/strong><\/li>
    • Remove the skin from the blood sausage and crumble it into the skillet.<\/li>
    • Mix gently and cook for 5 minutes until the sausage is heated through and blended with the potatoes and onions.<\/li>
    • Optional Fried Egg Topping<\/strong><\/li>
    • In a separate pan, fry one egg per serving until the whites are set but the yolk remains runny.<\/li>
    • Garnish and Serve<\/strong><\/li>
    • Sprinkle the Blunzngr\u00f6stl with fresh parsley and top with the fried egg, if desired. Serve warm.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
      • Blood Sausage –<\/strong> Traditional Austrian blood sausage (Blutwurst) is typically used for this dish. If you can’t find Blutwurst, you can substitute it with other types of blood sausage available in your area.<\/li>
      • Potatoes –<\/strong> Use waxy potatoes, such as Yukon Gold or red potatoes, as they hold their shape better during cooking.<\/li>
      • Apple Cider Vinegar and Apple –<\/strong> Adding a splash of apple cider vinegar and slices of apple is optional, but it can enhance the dish by adding a pleasant tangy sweetness that complements the rich flavors of the sausage and potatoes.<\/li>
      • Vegetarian Option –<\/strong> Skip the meat and add saut\u00e9ed mushrooms or vegetables for a vegetarian twist.<\/li>
      • Serving Suggestions –<\/strong> Serve with a crisp green salad or a side of sauerkraut for a complete meal.<\/li>
      • Storage –<\/strong> Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for the best texture.<\/li><\/ul>\n\t\t\t\t<\/div>